Heat a pan over medium heat.

Reduce the heat to low-medium. Add the urad dal, chana dal, and red chillies; roast for about a minute.

Add the sesame seeds, cumin seeds, peppercorns, fenugreek seeds, flaxseed meal, and curry leaves. Roast until aromatic and lightly golden.

Turn off the heat. Add the salt and asafoetida; mix well.

Let the mixture cool completely in the same pan.

Pulse to a slightly coarse powder.

Transfer the podi to a plate and spread it out to cool completely.

Once completely cooled, store in an airtight container