A south Indian masala / spice mix used to prepare Sambar.
Heat oil in a pan and fry the asafoetida till it swells up.Drain and keep aside
In the same pan , roast toor dal and red chili till the dal turns slightly brown. Remove onto a plate and keep aside.
Noe roast fenugreek seeds till aromatic and color changes a bit.Remove onto the plate with the other roasted ingredients.
Fianlly, roast the corander seeds till light brown and aromatic and switch off the flame. Transfer to the plate with the other ingredients.
Let this mix cool down
Grind to a fine powder and spread on a plate to cool down.
Transfer to an air tight box as use as needed.