### TranslatedIngredients: 1 cup Dry coconut (kopra) - cut into small pieces,1/4 cup Chana dal (Bengal Gram Dal),1/4 cup White Urad Dal (Split),1 teaspoon Asafoetida (hing),2 tablespoon Sesame seeds (Til seeds),10 Dry Red Chillies,30 grams Tamarind - lemon size,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Kopparai Thengai Milagai Podi Recipe first cut the dry coconut into small pieces and keep them aside.We will roast all the ingredients separately on medium heat so that the dals and other ingredients do not burn.Heat a pan on medium heat and first roast the channa dal until it turns golden brown in colour. Remove in a bowl and allow to cool.Next in the same pan roast urad dal till golden brown.Remove in a bowl and allow to cool.Next add the sesame seeds to the same pan and roast for a few seconds till the sesame seeds start popping. Remove into a bowl and keep aside.Now we will roast the red chillies till crisp and keep them aside as well.Finally we will roast the dry coconut till it starts to turn golden brown. Do not brown it too much. keep stirring in between. Remove in a bowl and allow to cool.Once the dals and all the other ingredients have cooled add them to a mixer grinder along with hing and tamarind and grind till you get a coarse powder. Add salt to the grinder now and pulse again to get a coarse powder. Once done, transfer the Kopparai Thengai Milagai Podi into a bottle and store for a couple of months.Serve Kopparai Thengai Milagai Podi with Homemade Soft Idli, Green Coriander and Coconut Chutney and  Filter Coffee for delicious breakfast.
