Step-by-Step Instructions

1. 1.Dry Roast Dry Coconut

   Add 1 cup of dry coconut flakes to a pan. Dry roast on medium-low heat, stirring continuously, until the coconut turns golden brown. This should take approximately 5-7 minutes.

2. 2.Cool Dry Coconut

   Once the dry coconut is golden brown, remove it from the pan and spread it on a plate to cool down completely.

3. 3.Dry Roast Curry Leaves

   Add 1 cup of curry leaves to the same pan. Dry roast them, stirring continuously, until they become crisp. This will take about 3-5 minutes.

4. 4.Cool Curry Leaves

   Once the curry leaves are crisp, remove them from the pan and add them to the plate with the cooled coconut to cool completely.

5. 5.Dry Roast Dry Red Chillies

   Add 10-15 dry red chilies to the pan. Dry roast them, stirring occasionally, until they become crisp and slightly darker in color. This should take about 2-3 minutes.

6. 6.Cool Dry Red Chillies

   Once the dry red chilies are crisp, remove them from the pan and add them to the plate with the other cooled ingredients.

7. 7.Mix Roasted Ingredients

   Combine all the dry roasted and completely cooled ingredients (dry coconut, curry leaves, and dry red chilies) in a large bowl.

8. 8.Grind Fried Gram

   Take 1/2 cup of fried gram (putani) and pulse it in a mixer grinder until it forms a fine powder. Transfer this powder to a big bowl.

9. 9.Grind Roasted Mixture with Tamarind

   Now, add the mixed roasted and cooled ingredients along with 1 small piece of tamarind into the mixer grinder. Grind this mixture into a fine powder.

10. 10.Combine and Season

    Add the ground roasted mixture to the bowl containing the fried gram powder. Sprinkle 1/2 teaspoon of asafoetida and salt to taste over the mixture.

11. 11.Final Mix

    Mix all the ingredients thoroughly using a spatula or your hands. Break any big lumps to ensure a uniform powder. The traditional chutney powder is now ready to be served.