In a heavy bottomed kadai/pan, add ½ cup Urad Dal. Keep frying continuously on low flame.

When the urad dal turns a deep golden brown, remove from heat.

In the same pan, now add ½ cup Chana Dal. Keep frying continuously on low flame.

When the chana dal turns a deep golden brown, remove from heat.

In the same pan add 1 cup horse gram/kollu. Keep frying on low flame.

In about 5-7 mins, the horse gram changes color and is fragrant. Remove from heat.

In the same pan, dry roast ¼ cup sesame seeds on low flame.

When they begin to pop, remove from heat. It should not take more than 3-4 mins if the pan is hot.

Now heat ½ teaspoon oil in the same pan and add 30-35 dry Guntur red chillies.

Fry on low flame until the red chillies start to change color and are crisp & shiny. Remove from heat.

Now add ½ teaspoon solid compound asafoetida, 10 garlic cloves and 2-3 sprigs of curry leaves to the pan and dry roast on low flame for 3-4 mins until there is no moisture left. Switch off the heat and let them remain in the hot pan until rest of the ingredients are cooled down.

Let all the roasted ingredients cool down completely.

Add the roasted horse gram, urad dal, chana dal, red chillies, 1 teaspoon salt and asafoetida (if using powdered, skip roasting and add directly now) to the blender.

Grind into a coarse mixture and then add curry leaves and garlic cloves.

Pulse a few times and then add the roasted sesame seeds.

Pulse a few times until sesame seeds are coarsely ground.

Let the chutney powder cool down completely in a large bowl/plate.

Store in an airtight container for upto 2 months. Serve as an accompaniment to hot rice & ghee. Also can be served as needed with gingelly/sesame oil on the side of hot idli, dosa or any South Indian breakfast.