3/4 cup chana dal
1/2 cup urad dal
1 cup dry kari patta
8-10 khadi lal mirch
2 teaspoon oil
Pinch of hing
1 tablespoon til
Salt to taste
Separately roast the dals using little oil till it becomes golden brown on low flame.
Dry roast kari patta, red chillies and til separately in the same pan.
Keep it aside to cool down.
Add all the ingredients in a mixer jar and grind to a fine powder.
Serve it by adding some til/groundnut filtered oil to the dry chutney powder.
It goes well with idli, dosa and uttapam.