Ingredients

Huruli kaalu ( horse gram )—1 cup

Kobbari ( dry coconut// copra) grated—1/2 cup

Dry red chillies (ona menasina kayi//lal mirch)—bydagi variety—15

Tamarind (hunase hannu//imli)—small lemon sized

Jaggery powder (Bella//gud)—2 tablespoon

Karibevu (curry leaves//kadipatta)—1/2 cup

Hing (asafoetida//ingu)—1 teaspoon

Salt—1 teaspoon

Oil—1 teaspoon

Method

Firstly dry roast huruli kaalu in a pan or kadai on medium flame until it turns to golden brown and they puffs up and leaves its aroma.

Keep stirring continuously.

Do not burn huruli kaalu.

Once done transfer it on a plate ,keep it aside.

Next in the same pan add curry leaves,oil,and fry until karibevu turns dry.

Then add red chillies and fry till they become crisp .

Then add in dry coconut,and tamarind,hing and fry till coconut turns crisp.

Turn off the heat.

Transfer the roasted ingredients to the plate.

Let the roasted ingredients cool to room temperature.

Take them in a mixer grinder jar,add in salt,jaggery powder.

Powder them together to coarse consistency.

Transfer it to a bowl mix again well and let it cool completely.

Store it in an airtight container.

Serve as side dish with idli,dosa,rotti and hot cooked rice.