bk

Ingredients:
1.Red chilli - 2 cups
2.Urad dal - 1 cup
3.Dried Curry leaves - Handful
4.Garlic flakes - 5
5.Asafoetida - 1/4 tsp powder or 1 small piece Rock Asafoetida
6.Salt - 2 tsp or as required
7.Oil - 1 tbsp
Method:
1.Heat thick bottomed pan.Dry roast Urad dal till it becomes golden color.Keep the stove in medium.
2.Remove Urad dal from stove and transfer in to another container, let it cool.
3.Heat oil in the pan, fry garlic flakes.Take them out from oil.
4.If you are using Rock Asafoetida,fry them in oil.If you are using powder Asafoetida ,no need to fry them.
5.Roast curry leaves and take them out.
6.Keep the stove low.Add Red chillies to the pan.Roast them till the color slightly changes.
7.Cool all the ingredients.Grind Red chillies first,then add garlic flakes then asafoetida and add rest of the ingredients.
8.Grind to the consistency slightly coarser than the powder.
9.Let it cool and store it in air tight container.It will come for months.
10.It is served along with gingily oil.
11.Serve as a side to idli and Dosa.Tips:
1.Rock Asafoetida gives more flavour than the Asafoetida powder
2.If you are using Rock salt, roast in the pan without oil.