Place a big vessel over medium heat, when it's hot sautÃ© the coriander seeds until you get a golden yellow. Keep it aside.
SautÃ© the black gram until it turns golden and keep it aside.
SautÃ© cumin seeds and fenugreek on medium heat until they turn light golden and keep them aside.
SautÃ© the red chilies with 1 tsp of coconut oil. As the chilies turn crispy (but still red), switch off the heat and allow it to cool.
Let all the ingredients cool and blend them to a fine texture. Store it in an air tight container to keep the freshness intact.