Recipe courtesy : My karnataka friend, an energetic and diplomatic lady and a wonderful cook, nearing 70. I have tasted some of her food. Most of her dishes retain the authentic flavour of Karnataka cuisine. I tried it, as mailed by her and needless to say it was awesome.
Red chillies (Byadgi) - 100 gm
Coriander seeds (dhania) - 75 gm
Channa dal - 50 gm
Urad dal - 25 gm
Cinnamon - 1" piece - 2
Marati moggu - 2
LG Asafoetida (Hing / Perumkayam) - 1/4 tsp.
Dry coconut - 1/2 cup
Oil - 2 tsp.
Fry the ingredients separately to golden brown with little oil in medium flame.
When cool, grind the fried ingredients along with dry coconut to a fine powder. Store in airtight container and use when preparing the bhath.
This powder can be stored in refrigerator for 15 days.