firstly, in a large kadai add 2 cup coconut and roast on medium flame for 2-3 minutes. you can alternatively use desiccated coconut.
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now add ¼ cup urad dal and roast on medium flame.
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roast until the colour changes slightly.
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further add 7 dried red chilli and handful curry leaves.
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continue to roast until the coconut turns dark golden brown.
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cool completely and transfer to the blender
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add ball sized tamarind, pinch hing and ½ tsp salt.
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pulse and blend to coarse powder.
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finally, enjoy chammanthi podi with idli and dosa.
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