Ingredients

• 1 large bunch - fresh coriander leaves (stalks removed, chopped, and air-dried overnight)
• 2 tbsp - white til (sesame) seeds
• 4 tbsp - chana dal
• 4 tbsp - fresh grated coconut
• 8 or 10 - dried red chillies
• 4 cloves - garlic, chopped roughly
• 1 tbsp - tamarind powder / amchur / a lemon-sized ball of dry tamarind
• 1.5 tsp salt

How to Make Chammandi Podi

• Dry roast the sesame seeds till they are about to splutter.
• Add chana dal and saute till it starts to turn slightly brown.
• Add the dried red chillies, the grated coconut, and garlic.
• Roast till the coconut is dry and turns slightly brown.
• Transfer the roasted ingredients to a flat dish to cool.
• Slightly roast the air-dried coriander leaves.
• First, grind the roasted ingredients roughly along with tamarind/amchur powder and salt, then add the dry roasted coriander leaves and salt, and grind some more till all the ingredients are thoroughly mixed to a coarse consistency.
• Transfer the chammandi podi to a glass jar.