Firstly, in a heavy bottomed pan take 1 cup toor dal, ¾ cup moong dal, ¼ cup chana dal and ¼ cup roasted gram dal.

Dry roast on low flame till the dal turns aromatic.

Transfer to a plate and allow to cool completely.

In a pan, heat 1 tsp oil. Add 1 tbsp cumin, ½ tbsp pepper, 70 gram dried red chili, and ¼ cup curry leaves.

Roast on low flame until the chilli puffs up and turns crispy.

Cool completely and transfer to the mixer jar.

Add 4 tsp salt, small piece of tamarind, 2 tsp jaggery, and pinch hing.

Pulse and grind to a fine powder.

Add in roasted dal to the same mixer jar.

Grind to coarse powder. Make sure not to grind to a fine powder.

Finally, store Kandi Podi in an air tight container and enjoy it with idli, dosa, and rice.