firstly, in a heavy bottomed pan roast 1 cup dry coconut until it turns aroamtic. keep aside.
now in the same pan heat 1 tsp oil. add ¼ cup chana dal and ½ cup urad dal.
roast on low flame until the dal turns golden and crunchy.
now add 2 tbsp sesame and roast slightly.
transfer the dal to a plate and allow to cool completely.
in the same pan heat 1 tsp oil. add 10 dried red chilli and ¼ cup curry leaves.
roast until the chilli puffs up and curry leaves turn crispy.
cool completely and transfer to the mixi. blend to a fine powder.
now add roasted dal, ½ tsp hing, 1 tsp jaggery, small piece tamarind and ¾ tsp salt.
pulse and blend until the mixture turns to a coarse powder.
finally, dry coconut chutney powder is ready to enjoy and can store for 2 months in an airtight container.