Thengai Podi/ Coconut Chutney Powder

Thengai podi is very similar to the milagai podi and can be had along with idly/dosa or can be had with rice with little oil. Usually my mom makes this podi when we have extra coconuts from the festivals or after any celebration that we had. As this podi has coconut it’s better to keep it in the fridge rather than outside. Also keeping in the fridge helps to avoid the stale smell and better don't use wet spoons. As my mom was leaving to India she made thengai podi for me.

Ingredients:
Grated Coconut - 2 Cup (frozen coconut or dry shredded coconut is also fine)
Urad Dhal - 1 Cup
toor dhal - 1/4 cup
Dry Red Chilies - 3/4 Cup or according to the taste
Tamarind - Lemon Size ball
Salt - 3 Tbsp or according to the taste
Hing - little
Oil - 2 Tbsp

In a Kadai add oil and roast red chilies first. Remove the chilies from the kadai and transfer it to a plate to cool. Next add urad dhal and toor dhal to the kadai and roast until the color of the dhal turns red, you get the roasted dhal aroma. Take care that you don't burn them. Then remove the dhaals and let it cool.  Next add the grated coconut with little oil and roast the coconut until it turns red and finally add the hing and tamarind to it.  Once everything is cooled, powder everything in a mixer along with salt. Store it in a air-tight container.