Lonumrus Havaadhu

Toast the cumin seeds and fennel seed separately in a dry pan over medium heat until fragrant, about 2-3 minutes each, then set aside to cool.

Roughly chop the dried chilli peppers, removing most of the seeds if a milder paste is preferred, then set aside.

Peel and roughly chop the garlic and ginger into small pieces.

Finely dice the onion into small pieces.

In a mortar and pestle or spice grinder, pound or grind the cooled toasted cumin and fennel seeds until coarsely ground.

Add the chopped dried chilli peppers, pepper, turmeric powder, garlic, and ginger to the ground spices and continue grinding until a coarse paste forms.

Add the diced onion and grated coconut to the spice paste and grind or pound until the mixture reaches a uniform, coarse consistency.

Transfer the havaadhu to a serving bowl and mix thoroughly to ensure all ingredients are evenly distributed.