Ingredients

Sabbasige soppu (dil leaves )—2 bunches or chopped 5 to 6 heaped handfull

Kadale belle (channa dhal)—1 cup

Uddina belle (urad dhal)—1/2 cup

Dry coconut grated (kobbari//copra)—1/2 cup

Dry red chillies (ona menasina kayi//lal mirch)—9 to 10

Jaggery powder (Bella//gud)—1 tablespoon

Curry leaves (karibevu//kadipatta)—1/2 cup

Tamarind (hunase hannu//imli)—small lemon sized

Hing (asafoetida//ingu)—1 tablespoon

Salt—to taste

Method

Wash sabbasige soppu thoroughly and dry in a kitchen towel.

You can also keep in sunshine area to dry completely.

Chop them finely.

Firstly dry roast kadale belle on medium flame until it turns to golden brown.

Transfer to a plate or bowl.

Dry roast uddina belle also until it turns brown.

Transfer to the plate.

Dry roast red chillies,karibevu,hing,tamarind until crisp,then add dry coconut and sauté till they turn to light brown.

Transfer to the plate.

Finally roast sabbasige soppu until leaves becomes crisp and there should not be any moisture left in the leaves

You can also sun dry sabbasige soppu completely or microwave leaves until crisp.

Now cool all the ingredients completely.

Mix all the roasted ingredients,add salt,jaggery and transfer them into a mixer grinder jar.

Grind it to semi coarse powder.

Cool the powder completely and store in an airtight container.

Serve tasty chutney powder with hot rice with ghee,dosa idli.