Curry leaves chutney powder / karibevu chutney pudi

Ingredients:

Content	Quantity	Comment
Curry leaves	100 grams	Or 2 cups
Oil	3-4 tbsp	For frying
Salt	To taste
Copra / dry coconut	1 cup	More if you want it to be more spicy
Moong dal	¼ cup
Dried red chilies	8-10
Channa dal	¼ cup
Urad dal	¼ cup
Tamarind	1 lemon size
Jeera	2 tbsp

Method:

Wash and dry curry leaves on a cotton cloth inside the kitchen till dry.

Heat a tbsp of oil and fry dried red chilies till crisp on medium flame. Remove and set aside. In the same pan add the dried curry leaves and fry till crisp (be careful not to burn the leaves). Remove and set aside. Now add a tbsp of oil to the same pan and fry urad dal, moong dal and channa dal each separately, remove and set aside. Add the tamarind and fry for a minute. Dry roast jeera till a nice aroma starts coming, remove and set aside to cool.

    

Once all cooled, grind together with copra (cut into small pieces - in favor of blender blades) in a blender to a powder. Mix salt and set aside in a plate or bowl for the powder to cool.

                           

Store in a airtight container after the powder has cooled down completely. It takes around 1 - 2 hours to cool.

Serve with roti's, chapati's, rice.....

Tip:

Serve with a tbsp of oil while serving with rice.