Dry roast the sesame seeds. they splutter and give a good aroma. Similarly, dry roast the curry leaves.

Take half a teaspoon of oil and roast the bengal gram. It should be golden in colour. Put it aside.

Similarly, roast the black gram.

Put the tamarind and toss it in the kadai for sometime.

Take a little oil and roast the red chillies.

Once the ingredients, cool down, at first grind the lentils and sesame. Do not run it for long, the oil may ooze out from the sesame seeds.

Then, add the red chillies, salt, jaggery and tamarind. Grind them once again.

Once, it is a coarse powder, remove and store in an airtight container.