Ingredients:
4 cups Curry leaves / Karibevina Soppu
2.5 - 3 cups grated Dry Coconut / Kobbari
2 cups Red Chillies (Around 30-40)
1/4 cup of Tamarind powder or Dry Mango(Amchoor) powder
Salt to taste
Recipe:
Dry roast the red chillies, grated dry coconut and curry leaves separately in a pan / microwave without adding any oil in medium flame until it gives nice aroma. Let it cool for about 20 mins.
Put this fried ingredients in a mixer and make smooth powder. Add tamarind powder, salt and mix well.
Put this together in a mixer for few seconds and store it in an airtight container. For longer shelf life store this in a refrigerator.
4 cups Curry leaves / Karibevina Soppu
2.5 - 3 cups grated Dry Coconut / Kobbari
2 cups Red Chillies (Around 30-40)
1/4 cup of Tamarind powder or Dry Mango(Amchoor) powder
Salt to taste
Recipe:
Dry roast the red chillies, grated dry coconut and curry leaves separately in a pan / microwave without adding any oil in medium flame until it gives nice aroma. Let it cool for about 20 mins.
Put this fried ingredients in a mixer and make smooth powder. Add tamarind powder, salt and mix well.
Put this together in a mixer for few seconds and store it in an airtight container. For longer shelf life store this in a refrigerator.
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