Thengai (Copra Thengai) Podi | Coconut Podi (Dry Coconut)

Ingredients:

Copra Thengai | Dry Coconut - 1

Channa Dal - 2 spoons

Urad Dhal - 2 spoons

Red Chilies - 5

Hing

Tamarind - small piece

Preparation:

1. Grate Copra Thengai (Dry Coconut) using a carrot grater for a delightful texture.

2. Heat a pan with a drizzle of oil and sauté channa dal and urad dal until they turn golden brown. Add red chilies and sauté until fragrant. Remove and set aside.

3. In the same pan, introduce the grated Copra Thengai (Dry Coconut) and sauté until it takes on a beautiful golden hue. Add hing and tamarind pieces, sauté briefly, and set aside. Let these ingredients cool down.

4. Once cooled, start by blending the sautéed channa dal, urad dal, red chilies, and the necessary amount of salt until you achieve a nice consistency. In the same blender, combine the coconut and tamarind, grinding them to a fine, coarse powder. You may need to do this in batches for optimal results.