Cilantro leaves/corriander leaves: 1 cup (washed and stem removed)
Red chillies: 3-4
Pepper cons: 5-6
Urad dhaal: 3 table spoon
Channa dhaal: 3 table spoon
Asafoetida: 1 tinge
Tamarind: a small piece
Mustard seeds: 1/2 teaspoon
Cumin seeds: 1/2 tea spoon
Urad dhal: 1/2 tea spoon
Curry leaves: 4-5
Step1: Heat oil and fry urad dhal, channa dhal, pepper cons, red chillies until the channa dhal turns golden
Step2: Allow them to cool down and grind along with corriander leaves. Add little water while grinding.
Step3: Do seasoning with mustard seeds, curry leaves, urad dhal, cumin seeds.
Goes well with rice, toasted bread, chapathis.