Thengai Podi | Coconut powder for idli Dosa (Vegan)

Thengai podi is another version of chutney powder that goes well with Idli, Dosas or even hot rice with ghee.  The roasted coconut gratings gives a wonderful flavor to the chutney powder and enhances the taste . There are other varieties of chutney powders like Idli Molagapudi, Hurigadle Podi (fried gram powder ) and Verkadalai Podi (groundnut powder) in my blog which are traditional and superb accompaniments for Idlis and Dosas in South Indian homes .
Some people make this Thengai podi only using channa dhall or only udad dhall but I have used a combination of both the dhalls.

Preparation Time : 10 mins
Roasting Time : 7- 8 mins
Grinding Time : 5 mins
Complexity  : Medium

Ingredients
1 cup channa dhall / gram dhall
1/4 cup udad dhall 
1 cup grated dry coconut / kobri thuruval
8-10 byadgi / Kashmiri chillies (dry ones)
4-5 gunturu/ Paandi chillies (dry ones)
Small gooseberry size tamarind
Pinch of asafoetida
Salt as needed
1 tsp jaggery
2 tsp oil

Method

• In a dry pan, roast the grated coconut until it turns brown and crispy and keep aside for cooling . This step is essential to remove all the moisture from the coconut and increase the shelf life of the podi.
• Alternatively, in a microwave safe plate , spread the coconut gratings and microwave it for 5 mins at the gap of 1 min intervals each and keep mixing it with a spoon . This also ensures even roasting of the coconut.
• In the same pan, heat the oil and roast the channa dhall first till it starts turning crisp.
• Add the udad dhall and roast it further until both the dhalls turn golden brown and crisp.
• Roast the red chillies until the pungency is lost and they appear crisp.Turn off the stove and add the tamarind and asafoetida.  They will get roasted in the pan's heat  . 
• Spread all these roasted ingredients on a plate and let it cool for 8-10 mins.
• Add them to the blender jar with salt and jaggery and grind it to a coarse powder .
• Lastly add the roasted coconut and just pulse the blender for 4-5 times .
• Donot grind continuously after adding coconut as it will ooze oil and the taste will be totally spoilt. 
• Transfer the ground masala powder to a plate and wait for it to cool down completely before transferring to an airtight container.  
• Always use a dry spoon and keep away from moisture to increase the shelf life of the masala powder.