• 320 g (11¼ oz/2⅔ cups) freshly scraped coconut*
• 50 g (1¾ oz/¼ cup) red rice*
• 55 g (2 oz/¼ cup) whole black gram* (ulundu)
• 15 dried long red chillies*, stalks removed and roughly chopped
• 1 tablespoon fennel seeds
• 3 teaspoons black peppercorns
• 1½ teaspoons salt

Heat a wok or large heavy-based frying pan over medium heat and dry-roast the coconut for 7-8 minutes, stirring continuously, until the coconut is a dark golden brown. Set aside to cool. Dry-roast the red rice and black gram separately for 4 minutes each, and set aside to cool.

Using a mortar and pestle (or spice grinder), pound the red rice into a powder, then transfer to a large bowl. Pound the black gram into a coarse flour, then place in the bowl with the rice powder. Pound the dried chillies, fennel seeds, peppercorns and salt into a rough powder, similar in texture to chilli flakes, then place in the bowl. Add the roasted coconut and stir to combine. Store in an airtight container for 2-4 weeks.