In a pan add coriander seeds and dry roast it until the colour changes to golden brown. We can feel a nice aroma. Remove it from the flame.
Then add cumin seeds and fenugreek and roast until they turn golden brown. Remove from the flame.
Add curry leaves, roast it until you get rid of the mixture.
Finally add the red chilli and heat it for a minute or two.
Transfer all the ingredients to a bowl and allow it to cool.
Once cooled, add it to a mixie jar , add asafoetida and grind it to a powder.
Store it in an air-tight container. This can be used to make rasam, hagalkayi gojju, kovakkai palya, etc.,