Chutney Pudi/ Chutney Powder

My mother-in-law is an expert Chutney Pudi maker. She makes a variety of them and all of them are equally yummy. Steaming hot rice, some Chutney Pudi and a spoonful of ghee together makes such a good combo. I love it and it is something I crave for when I get tired of the normal rice-curry routine. This time in India I noted down the recipe for her Curry leaf Chutney pudi and here it comes.



we will need,

Curry leaves 2 cups (washed and wiped dry)
Dry coconut/copra/ona kobbari/ dessicated coconut 3 cups (grated and loosely packed)
Dry red chillies 10 -12
garlic 1/4 c loosely packed
Tamarind the size of a lemon
Pepper corns 2 tbsp
Mustard seeds 1/2 tsp
Hing a generous dash
Oil 2 tbsp
Salt to taste

Method:

1. Heat oil in a thick bottomed pan.
2. Throw in the mustard seeds, once they splutter add the hing.
   
3. Throw in the curry leaves, stir.
   
4. Add the chillies and keep stirring
5. Add the remaining ingredients, keep stirring till the dry coconut is warm and fragrant.
   
6. Remove from heat and spread it on a cookie sheet. Cool it down to room temperature.
7. Pulse the spice mixture in a coffee grinder till coarse.
   
8. Serve it as a accompaniment with meals.