Chutney Powder

Ingredients:
1/2 cup bengal gram
1/2 cup black gram
1/2 cup grated copra (dry coconut, kobbari)
12 dried red chillies
1 tbsp. jaggery
1 tbsp. tamarind pulp
10-12 curry leaves
1 tbsp. coriander leaves, chopped
1/2 tsp. asafoetida
2 tsp. oil
Salt to taste

Method:
First dry roast the bengal gram and black gram until lightly browned, then set aside.
Fry the red chillies in the oil until lightly browned. Fry curry leaves for 2 minutes.
In a bowl combine roasted bengal gram, black gram curry leaves and red chillies.
Add grated copra, jaggery, tamarind, coriander leaves, asafoetida and salt. Mix well and grind to a powder.
Store in an air-tight container.
Serve with hot rice and ghee.