Chutney Podi/Chutney powder

Chutney podi using coconut is something I have never tried or I should say that Idli podi is the only one I have ever done. When Nagalakshmi said this recipe for cook along in Kerala Kitchen I was eager to try it out and glad that I could make it. We have been using it with rice, breakfast till now and it goes very well with the spicy and very slight(barely noticeable) tangy taste. If you are planning to try this you might want to reduce spice if planning to feed kids. I used store bought coconut powder to prepare it and it tasted real good. The time required to make it was less as the coconut powder was dry. Go ahead and try this.

Coconut-2 cups(grated/dry grated powder)
Dry red chilies-10 nos(add more or less according to preference)
Ginger-2" piece(sliced)
Curry leaves-3 strands
Urad dal-2 tsp
Black pepper-1 tsp
Shallots-1/2 cup(sliced)
Asafoetida-1/2 tsp
Tamarind- Small piece
Salt- 2 tsp

Method of preparation:
1. Heat a pan on low heat and fry the coconut,dry chili,ginger,curry leaves, urad dal, black pepper,shallots till coconut turns brown.

2. When done turn off heat and add asafoetida, salt and tamarind and give a stir. Set aside to cool.
3. When cooled, grind this to fine/coarse powder and store in a airtight container.
4. Serve as side for rice,dosas,idlis.

Notes:
1. See that you don't burn the coconut powder instead of browning.
2. Add dry chili as needed for heat.