Title: Chutney Powder
Categories: Herb Check
Yield: 2 Cups

1/2	c	Yellow split peas
1/2	c	Split black beans
1/2	c	Copra grated or shredded
10		Dried red chilies
1/2	ts	Asafoetida
2	ts	Oil
1	tb	Jaggery or sugar
1	tb	Tamarind pulp
2		To 3 curry leaves
		Salt

Dry roast the split peas, split beans and copra for 2 minutes. Fry chilies and asafoetida in the oil until lightly browned. Grind all the ingredients to a fine powder, adding salt to taste. Store in an airtight container and serve with rice and ghee.

Note: I don't know what copra is.

The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 16

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