Ingredients

Hesaru kaalu ( green gram//hari moong)—1 cup

Kobbari (dry coconut//copra)—3/4 cup

Karibevu (curry leaves//kadipatta)—1 cup

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

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

Jaggery powder (Bella//gud)—2 tablespoon

Salt—1 teaspoon

Hing (asafoetida//ingu)—1 tablespoon

Oil—1 teaspoon

Method

Firstly dry roast hesaru kaalu in a pan or kadai on medium flame until it turns to golden brown colour.

Keep stirring continuously.

Do not burn hesaru kaalu.

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

Next in the same pan add karibevu,dry red chillies,oil and fry until red chillies becomes crisp and karibevu turns crisp.

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

Turn off the heat.

Transfer the roasted ingredients to the plate.

Let all the roasted ingredients cool to room temperature.

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

Powder them together to coarse consistency.

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

Store in an airtight container.

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