100ml – cooking oil
1 tbsp – mustard seeds
2 tsp – cumin
1 tbsp – urad dal, split and husk removed
10 – red chillies
20 – curry leaves
1/2 tsp asafoetida (optional)

Method:

1.Heat oil, add all the ingredients one by one, fry till the mustard seeds splutter and dal turns light brown in colour.
2.Remove from fire, cool and tranfer to a clean bottle.
3.When you are in a hurry or busy you can add 1 to 2 tsp of this tempering to your chutneys/salads/chutney powders/raithas
4.You can also add it to sambar/rasam while they are boiling.
5.You can increase/decrease the quantities of ingredients as per your taste.
6.Shelf life: About 3 days