In fact the storing of the dry coconut is easy than the fresh one. I made use of one entire dry coconut for making this chutney powder. My mom makes the same powder using fresh coconut and prepares it in small quantity every time as it has very less shelf life. If you don't have dry coconut, you can use fresh grated coconut. Make sure to perfectly dry roast it without any moisture. Also, store in refrigerator for long shelf life.
Preparation and Cooking Time: 15 minutes
Makes: 2 cups, approximately
Dry coconut - 1 no, finely chopped (yielded 1 and 1/2 cups)
Urad dal - 1/2 cup
Channa dal - 1/2 cup
Dry red chillies - 6 nos
Salt - to taste
Garlic - 3 cloves, medium size
1) Dry roast urad dal and channa dal till it releases nice aroma and turns golden brown.
2) Roast dry coconut slightly just to make them crisp. You can alternately sun dry them for 2-3 hours.
3) Allow all the roasted ingredients to cool to room temperature.
5) Add garlic cloves and salt towards the end of grinding. Taste the powder and adjust the salt if required.