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.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.