Kothamalli Podi

How to Prepare

1. Dry roast urad dal in a heavy-bottomed pan on low heat until it turns golden brown and aromatic. Set aside to cool.
2. In the same pan, dry roast chana dal until golden brown. Set aside to cool.
3. Dry roast dried red chilies until they become crisp. Remove and cool.
4. Roast coriander seeds until they release a nutty aroma. Set aside to cool.
5. If using fresh coriander leaves, wash and pat them dry completely. Dry roast lightly to remove moisture. Cool them.
6. Once all ingredients are cooled, add them to a blender along with tamarind, asafoetida, and salt.
7. Grind everything into a coarse or fine powder based on preference.
8. Spread the powder on a plate to cool completely if it feels warm after grinding.
9. Store in an airtight container in a cool, dry place.