This recipe is called “Chutney nariyal podi” in Hindi
Coconut is a staple in the South Indian kitchen, and this can be used to do a lot of recipes .
Yield: Approximately 1½ cups
Ingredients:
¼ cup crudely ground dried curry leaves
1 cup grated fresh or frozen coconut or shredded
unsweetened dried coconut
1 tablespoon ground jaggery (Gur) or dark brown sugar
1 teaspoon ground asafoetida
1 to 2 tablespoons tamarind powder
2 tablespoons each: dried split pigeon peas (toor dal), dried
white urad beans (dhulli urad dal), dried yellow split
chickpeas (channa dal), sorted
6 to 10 dried red chili peppers, such as chili de arbol, broken
Directions:
In a moderate-sized cast-iron or non-stick wok or skillet,
roast the coconut, all the dals, red chili peppers, and curry
leaves over moderate heat, stirring and swaying the pan
until a golden colour is achieved, approximately 4 minutes.
Put in the asafoetida, stir for about half a minute, and
remove from the heat. Stir in the tamarind powder and
jaggery. Allow to cool, then grind using a spice or coffee
grinder until as fine a powder as possible. Stir in the salt
and put inside an airtight vessel and place the vessel in a
cool, dark place, approximately seven days at room
temperature or approximately one year in a fridge.
