Dry roast the chana dal in a kadai to a golden hue on medium heat and transfer to a plate.

Separately dry roast the urad dal, desiccated coconut, and red chillies and transfer them to the same plate.

In the same pan, add the tamarind and roast until all dampness evaporates and transfer to the plate.

Add the roasted chana dal, urad dal, tamarind, and red chillies to a mixer grinder and grind to a coarse mix.

Add the roasted desiccated coconut, jaggery powder, asafoetida, and salt to the mixer grinder.

Pulse the podi a couple of times until all ingredients are well mixed.

Transfer the Kadle Bele Chutney Pudi to an airtight container for storage.

Serve with Instant Oats Rava Idli and Restaurant Style Sambar for breakfast.