Thenga Pudi.

Thenga Podi/pudi

Ingredients

Grated/dessicated coconut  1 cup.

Urad dal  2 tablespoons.

Channa dal  2 table spoons.

Red chillies  3-4 nos.

Hing   1 small piece.

Oil  2 teaspoons.

Tamarind  2 inches. 

Salt to taste.

Method

In a pan  add a tsp of oil,fry red chillies and hing on a medium flame, remove and  dry roast  the dals. Stir continously until golden brown. Add the coconut and fry on a low flame for 2 minutes in a low flame. Put off the flame.

Add salt and tamarind and grind to a powder when cool. Store in an airtight container. Stays fresh for 2-3 weeks in the fridge. 

Serve mixed with rice or as a side dish.