Copra kalathupodi

Kalathupodi/parippu podi is a traditional powder mix which is made in all South Indian homes. Podi recipes varies from state to state, what even from family to family. I am sure every family will have their list of podis.This podi I believe is native to Andhra. I learnt this from mother-in-law. This podi is to be eaten with rice, mixed with ghee. Health freaks can substitute gingely oil for ghee. It also tastes good. I am a big fan of any kind of podis. My mom also makes different kinds of podi. Her recipes will follow soon.

When I started to write about podis, this podi came first to my mind, since it was an integral part in my college hostel days. Whenever we were able to smuggle rice out of hostel kitchen, we mix podi and ghee with rice. Our room senior used to make rice balls and pass it to all the room mates (We were 8 of us in a room).
You require
Grated copra - 1 cup
Roasted Chana dal/Pottu kadalai - 1/2 cup
Red chilly - 15 Nos
Hing - 1 tbspn
I use the Hing piece instead of powder. The piece when roasted and powdered retains the aroma much better than the powder version.

To powder
Slightly roast the chana dal. This is just to make it crisp.
Add a teaspoon of oil (I use Gingely oil). Fry the chillies.
Blend the copra in the mixer.
Remove and grind the chana dal. Seive it so that coarse particles can be grinded again.
Finally grind the red chillies. When it is alsmost powdered, add all the ingredients and salt as required.
The powder should not be very fine.