Ingredients
3/4 cup urad dal
10 whole dry red chillies
3/4 tsp asafoetida (hing)
1 lime sized ball of dry tamarind (cannot substitue paste)
1.5 cups of grated coconut.
1 tbsp cooking oil
3/4 tsp salt
Instructions
Roast the urad dal in 1 tbsp oil until brown. Set aside. Separately fry the grated coconut until slightly brown. Wait until the dal and coconut cool down to room temperature. Now mix all the ingredients listed above and blend in a mixer. Thenga podi is ready to eat with idly, dosas or just mixed in Rice.
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