In a large kadhai or pan, over medium flame, heat 1/4 tsp coconut oil.
Add udad dal, chana dal, coriander seeds and red chillies.
Stir-fry till the dals turn golden brown.
Transfer the fried dals and chillies to a plate.
Add asafoetida to the hot dals and mix well, and let the mix cool to room temperature.
Turn the heat down to low.
To the same pan, add 1/4 tsp coconut oil.
Add the grated coconut and over low heat, saute the coconut till it turns reddish brown and become a dry powder.
Transfer the roasted coconut to a plate to cool.
Keep the pan off the heat, but while it is hot, add the tamarind and salt to it, and leave them there. This helps dry these two ingredients.
When all ingredients are cool to touch, add them to the chutney grinder along with the jaggery and grind to a coarse powder.
Savouring the Roasted Coconut Chutney Powder
Serve as an accompaniment to Idli or Dosa.
Mix 1 tsp of Chammanthi Podi and a few drops of coconut oil or ghee with 1/2 cup hot rice.
Storing the Roasted Coconut Chutney Powder
Store in an airtight bottle or container in the fridge.
Notes
You can dry roast all the ingredients without using any oil. However, I find that the coconut oil adds a lovely aroma and improves the texture of the Chammanthi Podi.
The jaggery brings out the tanginess of the tamarind and adds a depth of flavour to this Thengai Podi. Use sparingly to ensure that the podi is not sweet.