Dry roast the red chilli in a pan.

When this becomes cool, grind with grated kopparai and garlic.

Add salt while grinding.

In a kadai add oil and throw in the mustard seeds, curry leaves, and asafoetida. When it crackles add the ground dry coconut mix.

Saute for a minute and switch off the flame.

When it is cool, store this in an air-tight box.

No need to refrigerate this podi.

Enjoy with hot rice smeared with oil | ghee and papads.