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Spicy, nutty and absolutely delicious spice powder made with lentils and spices. It is perfect to serve with idli, dosa and upma.


2 cups

Total time

25 minutes




  • 0.5 cup chana dal
  • 0.5 cup Urad dal
  • 0.5 cup Coriander seeds
  • 6~10 dry Red chilies
  • tamarind Very Small piece
  • 3 tbsp Dry grated Coconut
  • to taste Salt
  • 0.5 tsp oil
  • 0.5 tsp Mustard seeds
  • 0.25 tsp Asafoetida or hing
  • 0.25 tsp Turmeric
  • 6~8 curry leaves


  1. Dry roast the chana dal, urad dal, coriander seeds, dry red chilies, dry grated coconut separately until toasted and smell fragrant. Cool to room temperature before grinding.
  2. Blend all the roasted ingredients along with tamarind and salt into a smooth powder.
  3. Heat oil in a small saucepan, add the tempering ingredients and once the seeds start to splutter, turn off the heat and let the tempering cool for a few minutes.
  4. Add the tempering to the ground powder, mix well and store in an airtight container.