Split urad dhal- ¾ Tbsp
Pepper corns- ½-¾ Tsp
Shredded coconut- ½ cup
Curry leaves- 3 to 4
Ghee- 2 Tsp
Seasoning- Mustard seeds or cumin seeds, asafetida
Salt – To taste
Dry roast urad dal and pepper corns till they turn golden brown. Grind shredded coconut, urad dal and pepper corns to fine paste. Bring this paste to boil adding sufficient amount of water, add curry leaves, jaggery and salt. Allow it to boil for a few more minutes.
Heat ghee in a seasoning pan, add mustard seeds or cumin seeds, allow it to sputter. Then add asafetida and mix this seasoning to the curry before serving with rice.