Dry coconut 1 cup
Garlic flakes 3
Curry leaves 10
Cumin seeds 1 sp
Red chili dry 6
Udad dal 1 1/2 sp
Chana dal 1 1/2 sp
Salt to taste
Heat oil in a pan and add udad dal and chana dal. Once they turn light brown remove and keep aside.
Add red chili, cumin, garlic and curry leaves in rest of the oil.
Fry them on medium flame for 5 minutes and remove from heat.
Let them cool.
Now add these to coconut and also add salt and haldi.
Make it to course powder in a blender.
Serve with roti, hot rice, dosa or idly.
Can be stored in a box for more than 2 weeks.