Byadagi Red Chillies 8-10
Guntur Red Chillies 8-10
Chana Dal ½ cup
Urad Dhal ¼ cup
Hing (asafoetida) ½ tbsp
Curry Leaves 15-20
Tamarind one lemon size
Sugar 1 tbsp
Grated dry coconut (kopra) ½ cup
Salt to taste
Roast red chillies till it is crispy.
Roast chana dal, urad dal and asafoetida till it is golden brown.
Wash curry leaves and pat dry with a cloth and roast till it is crispy.
Clean tamarind and make into small pieces.
Mix all the roasted ingredients well. Put tamarind pieces in it to soften it for grinding.
Allow it to cool.
Add sugar, dry coconut, salt to taste and mix well.
Grind the mixture into a medium coarse powder.
Chutney Powder is ready to use.
You can have chutney powder with hot rice and ghee, dosa, idli, chapathi, curd rice.
Don’t let any ingredient to burn. I have used two types of red chillies so that your chutney powder will have a nice colour and taste. You can use any Red chillies in total of your choice. If you want more spicy you can add more chillies.