Fry each separately in a kadai adding 1 tsp oil only for red chillies:
Gram dhal - 1/3 cup
Urad dhal - 1/3 cup
Red chillies - ¾ - 1 cup ( to taste)
Jeera - 1 ½ tbsp
Pepper - 1 tbsp
Hing - 2 tsp
Methi seeds - 2 tsp
Seasame seeds - ½ cup
Copra - ½ cup
Haldi - 1 tsp
Other ingredients:
Tamarind - 50 gms (big orange size)
Jaggery - 1/3 cup
Rock salt - ¼ cup
To temper:
Oil - 4 tbsp
Mustard seeds - 2 tsp
Roasted peanuts - ½ cup ( more or less, to your taste)
Cashewnuts - ¼ cup
Curry leaves - few
Tamarind can be
(1) made into small pieces, roasted dry in a kadai or microwaved
(2) small pieces can be deep fried crisp
Grind the roasted ingredients with tamarind, salt (also lightly fried) & jaggery.
Heat oil, temper given ingredients, add the powder & mix thoroughly.
Remove, cool & bottle.
Keeps in the fridge for 2 months.
Whenever required add the powder to cooled rice along with a little salt, fresh curry leaves & some raw oil.