Thengai Podi

How to Prepare

1. Heat a heavy-bottomed pan on medium heat.
2. Dry roast 4 cups of grated dry coconut until it turns golden brown and aromatic. Set aside.
3. In the same pan, dry roast 2 cups of chana dal until golden and fragrant. Set aside.
4. Dry roast 1.5 cups of urad dal until it turns light brown. Set aside.
5. Roast 20 dried red chilies with a teaspoon of oil until they become crisp. Set aside.
6. Roast 2 tablespoons of sesame seeds until they start popping. Set aside.
7. Allow all roasted ingredients to cool completely.
8. In a blender, grind the roasted red chilies and 2 teaspoons of salt into a fine powder.
9. Add the roasted dals and grind into a coarse powder.
10. Finally, add the roasted coconut and sesame seeds, and pulse a few times to mix well without turning it into a paste.
11. Transfer the thengai podi to an airtight container for storage.