In a pan add oil and add in the urad dal and roast it till it becomes golden brown. Be careful not to get it burnt.
Transfer it to a plate when done. Add in the red chillies and nicely roast them.
Dry roast the scrapped coconut till it gets evenly golden brown color.
Keep it aside and switch off the flame and saute the salt and asafoetida in the same pan for few seconds. This removes the moisture from salt and asafoetida. Allow everything to cool and grind it into a fine powder.
Spread this in a plate for 20 minutes, let this cool and store this in a clean dry airtight container. The heat of the mixie will be there so if we transfer to a box immediately, it will ooze out moisture. Mix with hot rice along with ghee or sesame oil. A simple sutta applam (fire roasted papad) will be a great combo for this.
Always roast the dal and coconut nicely. Else it will not stay fresh longer. This can be kept in the refrigerator for 2 weeks. Always clean dry spoon to take the podi. My mil makes Thengai podi with chana dal instead of urad dal.
Δ
