Coriander leaves - 1 bunch
Toor dhal - 3 tablespoons
Gram dhal - 3 tablespoons
Urad dhal - 3 tablespoons
Dry red chillies - 4 or 5
Salt - as per taste - (approx. 1/2 tsp.)
Hing - 1/8 tsp.
Oil - 2 tsp.
Discard the roots and wash the coriander leaves well. Dry the leaves overnight on a clean towel. Chop the leaves roughly.
In a pan, heat oil and fry all the ingredients (except coriander leaves ) to golden brown colour. Transfer to a vessel. In the same pan, fry the chopped coriander leaves till it wilts and you get a nice aroma. Blend all these in a mixie to a coarse powder. This goes well with idli, dosas, arisi upma and curd rice.
NOTE: Stays good for a week when refrigerated.