Paruppu Thuvaiyal

Coconut gratings – 1 cup

Red chillies – 4

Bengal gram dhal – 1 tablespoon

Urad dhal – 1 tablespoon

Tamarind – a small gooseberry size

Asafetida – a small pea size

Salt – ¾ teaspoon or as per taste

Oil – 2 to 3 teaspoons

In a kadai put the oil and fry separately asafoetida, dals, tamarind and red chillies.

Remove it and put it in a mixie jar and allow to cool.

Then add coconut and salt and grind to a thick paste using very little water.