In a pan add the oil.

Add the coriander seeds, chana dal, red chilis, urad dal, black pepper, vendhayam and asafoetida.

Roast till the dal turns golden brown.

Allow this to cool completely.

Grind this into a slightly coarse powder.

Store this in an airtight container for 2 weeks.

You can use this for making brinjal curry, kovakkai curry and raw banana curry.

We can use this for making capsicum rice and brinjal rice too.

While making curry, cook the curry with salt and turmeric powder.

Towards the end you can add the curry podi and cook for 2 minutes.

We can add this podi to Navaratri sundal too.

While adding for kootu, grind the podi along with some coconut and water add the paste in the last and bring it to a boil.