Chammanthipodi

INGREDIENTS:

1)      Coconut - 4 cups, grated 

Shallots - 2 

Green chillies - 2

Mint leaves - 2/3 leaves

Coriander leaves - 3 stems

Curry leaves - 1 stem 

Asafoetida powder – ½ teaspoon

Cumin seeds – ½ teaspoon

Tamarind pulp – 1 teaspoon

Sugar – 1 teaspoon

Salt to taste  

2) Red chillies – 10
3) Urad dal – 2 tablespoons
4) Tuar dal – 1 tablespoon
5) Raw rice – 1 tablespoon

METHOD:
Dry roast all ingredients in list 1 on slow heat until there is no water content left in the coconut and the mixture turns brown.
Dry roast 2,3,4, and 5 separately for five minutes each.
Let all ingredients cool down.
Grind list 1 ingredients in a mixer/grinder. Similarly, grind all the other ingredients together. Ensure that the ingredients are not ground into a smooth powder.
Add both the ground mixtures in a frying pan and dry roast on slow heat for five minutes. When this cools down, grind once more in a mixer/grinder.

POSTSCRIPT: You can increase/decrease chillies to suit your taste.