Ingredients: 30-35 sprigs curry leaves, 1 small copra, 25 red chillies, tamarind lump (small marble size), 1/2 pav bengal gram dal, 2 tbsps salt (grains), asafoetida (hing) small piece.
Method: Wash curry leaves and wipe them dry with apiece of cloth. Grate copra and keep aside. Roast curry leaves and red chillies separately in frying pan. Roast bengal gram dal till brown. Fry hing in ghee and then roast copra gratings with remaining ghee. Drop red chillies, curry leaves, copra gratings, bengal gram dal, hing, tamarind and salt all in the same sequence in mixer. Powder them. Mix it well and store in a bottle.