Roast: Heat a pan and dry roast kopra for few seconds over medium flame till it turns crisp and aromatic. Transfer to a bowl. (This step is optional).
To the same pan, add 2 tsp oil. Add red chillies and roast for a few seconds taking care not to let it burn and change its colour. Drain and keep it on a plate separately.
To the remaining oil add the garlic pods. Sauté till they change colour slightly, drain and add it to the roasted kopra bowl.
Temper: To the same pan, add the remaining oil. When hot temper by adding mustard seeds.
After they splutter, add asafoetida and curry leaves. Fry for few sec, take off pan and keep it aside.
Grind: To a mixie jar, add the roasted whole red chillies, roasted gram dal, salt and grind to a coarse powder. Transfer this powder to the bowl.
Add sautéed garlic pods, grated kopra to the mixie jar and grind to a coarse powder. Add the already ground dal powder to the mixie jar and pulse few times to get everything evenly mixed and transfer to the bowl.
Mix: Add the tempering to this powder and mix well together. Check salt and add if required.
Transfer to a dry and clean bottle. This paruppu podi will keep well for 20 to 25 days at room temperature.
Serve: While serving, add required amount of paruppu podi to hot rice, add a dash of ghee and mix well.
Enjoy paruppu podi sadam with pappads or with any dry curry of your choice.
Do not use fresh grated coconut in this recipe. It will spoil quickly.Dry roasting kopra is optional but ensures longer shelf life.Adjust the quantity of red chillies according to your taste but do keep in mind that the paruppu podi is only mildly spicy.