Ingredients: 1/2 cup bengal gram 1/2 cup black gram 1/2 cup grated copra (dry coconut, kobbari) 12 dried red chillies 1 tbsp. jaggery 1 tbsp. tamarind pulp 10-12 curry leaves 1 tbsp. coriander leaves, chopped 1/2 tsp. asafoetida 2 tsp. oil Salt to taste Method: First dry roast the bengal gram and black gram until lightly browned, then set aside. Fry the red chillies in the oil until lightly browned. Fry curry leaves for 2 minutes. In a bowl combine roasted bengal gram, black gram curry leaves and red chillies. Add grated copra, jaggery, tamarind, coriander leaves, asafoetida and salt. Mix well and grind to a powder. Store in an air-tight container. Serve with hot rice and ghee.