CHUTNEY POWDER

Yields: 1-1½ cups

Ingredients 

Kadlebele/chana dal: 1 cup
Curry leaves: 10 nos
Guntur chillies: ¼ cup
Badige chillies: ¼ cup
Salt: as required
Tamarind: small ball size(cut into small pieces)
Hing powder: ½ tsp
Grated Dry coconut: 1 cup
Grated jaggery: 1 tsp (optional)
Oil: 2 drops

Preparation 

1. Dry roast kadlebele along with tamarind and curry leaves, till you get nice aroma and kadlebelle changes color, transfer into a bowl.
2. Add hing powder and salt to kadlebele while still hot and keep aside for cooling.
3. Roast chillies by adding 2 drops of oil to avoid burnt smell, transfer into a bowl and cool. Oil can be avoided if roasted in microwave.
4. Roast dry coconut till it turns light brown color, transfer to a bowl and cool.
5. Coarse grind kadlebele mixture and keep aside.(i)
6. Grind chillies into fine powder and keep aside.(ii)
7. Grind dry coconut into powder.(iii)
8. Grind (i), (ii), (iii) and jaggery together to mix properly. 
9. Can be relished with idli, dosa, or with hot plain rice by adding ghee.

Notes

• Red chilli powder can also be used instead of whole red chillies. In that case add ¼ cup, at a stage when hing powder is added.