THENGAI PODI

INGREDIENTS:

Dry coconut (Kopparai) - 2
Gram dhal - 2 tablespoons
Urad dhal - 2 tablespoons
Dry red chillies - 6
Salt (as per taste)
Oil - 1 tsp.
Ghee - 1 tsp.

METHOD:

Grate dry coconut.

Roast dhal and chillies in little oil till golden brown. Keep aside.

In the same kadai, fry the grated dry coconut in a spoon of ghee till crisp and brown. Be careful not to burn the coconut.

Dry grind the roasted dhal, chillies and salt in a mixie coarsely. Now add the coconut and give it a whip.

Store in an air-tight container. This can be refrigerated and used for fifteen days to one month. Shelf life is one week. Best with hot rice and little ghee.