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