Chutney Powder

1. 1
   prep

   Measure and ready the ingredients.

   Keep the dried coconut, lentils, red chilies, curry leaves, asafoetida, tamarind, salt, and oil ready near the stove. Make sure the curry leaves are fully dry so the powder stores well.

2. 2
   roast · ~6 min

   Roast the lentils and chilies.

   1.Heat a small pan over low to medium heat and add the oil.

   2.Add chana dal and urad dal and roast, stirring often, until golden and nutty (4-5 min).

   3.Add dried red chili and asafoetida and roast until fragrant and slightly darker (30-45 sec).

   TIPKeep the heat moderate so the lentils toast evenly without turning bitter.
3. 3
   roast · ~5 min

   Roast the coconut and curry leaves.

   1.Add dried coconut to the same pan and roast until lightly golden (2-3 min).

   2.Add curry leaves and roast until crisp and moisture-free (1-2 min).

   3.Turn off the heat and let everything cool completely.

   TIPCool the mixture fully before grinding or the powder can turn lumpy.
4. 4
   mix

   Grind the chutney powder.

   Transfer the cooled roasted mixture to a spice grinder. Add tamarind and salt, then pulse to a coarse or slightly fine powder, depending on how you like it.

5. 5
   assemble

   Store the chutney powder.

   Spoon the chutney powder into a clean, dry jar. Serve with idli or dosa, or mix it with a little ghee and eat with hot rice.

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