Ingredients: 1 cup bengal gram 1 cup black gram 1/2 cup coriander seeds 1-1/2 cups dried red chillies 6 cloves 1 cardamom 1 large cinnamon stick (dalchini) broken into pieces 1 cup grated copra (kobbari) Method: First dry roast the coriander seeds in a pan until lightly browned, then set aside. Heat 1 tsp. oil and fry the red chillies until lightly browned, then set aside. Roast the copra until lightly coloured, then set aside. (about 5 minutes) Dry roast all other ingredients together until lightly browned. Grind all the ingredients together to a fine powder. Store in a air-tight container.