CHUTNEY PUDI

This is another variety of chutney pudi: Karnataka Style!

INGREDIENTS

1 cup chana dal / bengal gram dal
1 cup udada dal / black gram dal
1 cup copra / dry coconut grated
1/2 cup curry leaves (optional)
1/2 tsp hing / asafoetida
10-12 red chillies
a small amount of tamarind about a tsp
a small lump of jaggery/gur
salt to taste


METHOD

• Dry roast the daals separately on a slow flame till light brown .
• At this point you will get an aroma of the roasted dal.
• Keep the tamarind near the flame while you roast the daals so that it becomes dry and crisp and can be easily ground.
• In about half a tsp of oil fry the hing and red chillies.
• Fry the curry leaves in about a tsp of oil.
• Roast the copra separately and keep aside.
• Mix all the ingredients and grind to a coarse powder on cooling. 
• Powder the copra separately and then mix with the above mixture and blend well.
• Store in an air tight container.
• It stays fresh for almost a month.
• This can be served with dosas and idlis.