|Asafoetida||2 Pinch (perungaayam podi)|
|Chopped ginger and garlic||2 Tablespoon (chopped finely)|
|Chopped onion||3⁄4 Large|
|Dry red chillies||3|
|Dhania split||2 Tablespoon (pottu kadalai)|
|Coconut||3 Tablespoon, shredded|
* In a pan pour oil and fry asafoetida powder, chopped ginger and garlic, onion and fry till light brown.
* Now add red chillies, tomato fry for 2 mins, put dhalia split and coconut and salt.
* Fry nicely for 5 mins.
* Cool it and grind it in mixie to a smooth paste.
* Later season it with mustard seeds and urad dal and a few curry leaves with a tsp of oil.