kothamali vera (daniya) podi

dry fry 100gms dhaniya seeds till golden brown - pls use low flame, fried daniya seeds will give out a strong fragrance. When done with dhaniya, put it aside and dry fry  two table spook urad ki dal and two table spoon channa dal, 8-9 dry red chillies and fry till golden brown.
when almost done add a small strip of tamrin, small bit of asefotida and powder salt (2 tsp).
add about 20 curry leaves and fry till they are dry.
pepper is optional and can be added to the dal when frying.
Grind fine or coarse as desired.

copra tenga (Coconut) podi

Grate 1 medium size copra.
dry fry 3-4 table spoon urad ki dal, 7-8 dry red chillies, add LG powder.
fry till urad ki dal is slightly brownish, add grated copra so it warms up.
grid in mixer , keep it coarse or fine to suit your preference.

Puli Ingi pachadi

take tamrin(puli) - size of medium lemon, soak and make a thick paste - filter to remove the fiber.
grate lightly the skin off of fresh tender ginger. cut into small cubes.
for khara - cut 4-5 green chillies, (2 tsp of chilli powder is a substitute)
in a iron skillet, take 2 tbs oil (gingerly oil is ideal) , when hot burst mustard, add green chillies and then add the cut ginger. Add turmeric, rock salt to taste (1 tsp) saute till ginger is half cooked, if ginger is tender - pour the tamrin paste. The tamrin paste should cover cut ginger - cook till raw smell of tamrin goes. add jaggery to taste.
If it runs and you want to make it a thicker paste, take 50ml water add a tsp of rice flour, mix and add to paste and let it cook, the mixture will thicken.