• Firstly heat a pan on medium heat
• When the pan turns hot turn the flame down and adds urad dal and chana dal; mix well
• Furthermore, add red chilli; mix well, and roast till the dal turns golden brown
• Turn off the stove and transfer
• Remove the red chilli cap
• Furthermore, add Asafoetida and required salt; mix well and cool
• Dry roast tamarind till they turn hot; turn off the stove and keep aside
• Grind dal mixture and keep aside
• Grind tamarind and coriander leaves without adding water and transfer
• Mix gently and pulse everything together. Coriander podi ready for immediate use

Longer shelflife

• Sundry for 2 hours or fan dry for 5-6 hours till they turn dry
• Pulse to your desired podi texture; store in an airtight container