Chutney pudi

Ingredients 

Channa dhal (kadale belle)—2 cups

Urad dhal (uddina belle)—1 cup

Dry coconut grated—1 cup

Byadagi red chillies—13 to 15

Curry leaves (karibevu// kadipatta)—1 cup

Jaggery powder—2 tablespoon 

Tamarind—big  lemon size 

Hing//asafoetida—small piece or 2 tablespoon 

Salt to taste.

Method 

 Dry roast channa dhal and urad dhal separetly in a kadai or pan on medium flame.

Roast the channa dhal until it turns golden brown.it may take approximately 8 to 10 minutes.

Take out of flame and transfer to a bowl.

In the same kadai dry roast urad dhal also until it brown.

It may take about 5 minutes on medium heat.

Take it aside and cool

Take red chillies,curry leaves,asafoetida together and fry adding a little oil till done.

Fry dry coconut till they turn brown,don’t burn .

Fry curry leaves,tamarind till crisp.

Allow all the ingredients to cool completely 

Mix all ingredients 

Once cool enough transfer it to mixy jar and grind to fine powder along with jaggery powder and salt.

Now prepare for seasoning

Heat 1 tablespoon of oil in a laddle,once hot enough add 1 teaspoons of mustard seeds,and hing.pour over chutney powder mix well. 

Now chutney powder is ready to eat.

Eat with dosa,idli,cooked hot rice with ghee.