Wash the moringa leaves and put them to dry on a cloth.
Dry roast the coconut. Put it aside on a plate.
Dry roast the urad dal. Put it aside.
Dry roast the moringa leaves until they are crispy.
Take a little oil, put the chilly powder and roast it. Put the asafoetida over it.
Roast the tamarind for a few seconds.
Once they are cool, at first, grind the coconut and urad dal together. Then, add the roasted moringa leaves and grind them together for a few seconds. Add tamarind, salt and jaggery to it. Grind.