Extract the milk of the grated coconut, and keep the milk in the refrigerator aside for later use
Then move the coconut into a pan, put the ginger, garlic, curry leaves and red chilies
Stir well
Then move the pan to the stove with medium flame
Stir the coconut and keep stirring until the coconut is dried off and turns slight brown
Keep stirring that it should not get burnt
Once dried and slight brown, move the pan from the stove
And leave it to cool down
It should be completely cooled down otherwise it won't have a longer shelf life
Once cooled, take out the red chilies and put the red chilies in a grinder and grind it into powder
After that, move the ground chilies to another bowl
From that, take 2 tsp of ground chilies and put it back into the grinder or mixie jar
Put ½ inch ball size tamarind and salt to it and grind it again
After that add half of the coconut mix and grind well until powdered
Then move this powder to another bowl
Again, put 1 tsp of red chili powder to the mixie jar, and ½inch ball size of tamarind
Grind this separate before adding the coconut mix
After that add the rest of the coconut mix and grind it to powder
Then put the powder made before into the jar and mix both batches together
After that move the podi or powder to another dry bowl and stir well
Keep it to cool down, if it has become warm because of the grinding
Then store in an air tight container and use it after 2 days for much better taste
That's it.. Yummy Chammanthi podi is ready.