Dal Chutney Powder

Another chutney powder that is a “must” on any south Indian dining table !
Be it with rice or idli or dosa this makes a perfect spicy accompaniment.
Shelf life is 4 weeks without refrigeration.

Ingredients

• ½ Pav Urad Dal
• ½ Pav Channa dal
• 2 Tbsp Ground nuts
• 10-15 Red Chillies (Guntur-hot variety)
• 10-15 Red Chillies (Byadagi – the one that imparts a dark red color)
• 1 bunch curry leaves (washed and wiped)
• 1 big lemon size tamarind
• Little jaggery
• Salt to taste
• 1.5-2 cups grated dry coconut(Copra)
• Hing to taste
  

Method

• Roast Urad , channa dal and ground nuts till light brown separately
• Use few drops of oil if necessary
• Roast the chillies with a few drops of oil
• Roast the curry leaves till fully dry
• Roast tamarind with little oil(few drops)
• Roast the grated copra till light brown
• Add salt and grind all the ingredients except copra coarsely
• Once it is done , add the copra and grind it again.

Variation :

1. You can use more curry leaves – very healthy – full of iron
2. You can use a big bunch of mint/Pudina instead of curry leaves. You have to wash and pat it dry before roasting. The shelf life w/o refrigeration reduces with mint. Finish it up in 2 weeks :)-