Curry Leaves Dry Chutney(Karbeva Chutney)

As seen in Jaya V Shenoy's Vegetarian Cook Book.

Curry leaves chutney is a popular dry chutney powder in the coastal Karnataka. GSB Konkanis prepare this slightly differently than the Havyaka or Madhwa Brahmins.

This chutney powder goes well with rice congi or with rice and daalithove. My mother used to make the best karbeva chutney without tamarind and chana daal. I liked this version by Jaya V Shenoy as well.

Ingredients:
Curry leaves - 25 sprigs
Copra(Dried coconut) - 1 full
Red Chillies - 20(Adjust according to taste)
Chana Daal - 1 Cup
Asafoetida - 5 Gms
Tamarind - A small ball or 1 tsp tamarind powder
Salt - To taste
Oil/Ghee - 3 Teaspoonful

Method:
Clean and wash curry leaves. Dry on kitchen towel.
Grate copra. Roast with 1 tsp oil/ghee till golden.
Roast curry leaves and red chillies separately with little oil/ghee and keep aside.
Roast chana daal with oil/ghee and powder in a mill.
Fry asafoetida with 1 tsp oil/ghee and keep aside
Make tiny bits of tamarind and keep aside
Pound or dry grind the roasted curry leaves, red chillies, copra, asafoetida and tamarind.
Mix in salt and chana daal powder, allow to cool and store in air tight container.