Heat oil in a thick-bottomed pan. Splutter mustard seeds and urad dal. Add curry leaves, groundnuts, dry red chillies and green chillies. Fry on low flame till the groundnut starts becoming crispy. Switch off the flame and add turmeric powder, Asafoetida and salt. To this, add rice flakes/ poha. Switch on the flame, reduce to a minimum and keep mixing well till the rice flakes turn crispy. Add a teaspoon of sugar and fried coconut slices. Let this mixture cool. This can be stored for 10-15 days.