There are some spices, sauces and masala that are a "must have" and you really cannot do without them in your kitchen....for us chatni powder is one of them...its versatility is unmatched....great on a slice of toast or inside a simple butter sandwich, with plain paratha, with hot rice, with idlis, dosas ...the list is endless.... !! We have a couple of different versions of the same powder...this one is the 'original'...mother recipe!
Urad Daal: 1 cup
Channa Daal: 1 cup
Mustard: 1 tbsp
Curry leaves: a generous bunch
Tamarind: 1/2 cup ( powder)
Red Chili Whole: 1& 1/2 cup ( alter to taste)
Dry Coconut Powder: 1/2 cup
Salt: to taste
Asafetida: 1 tbsp
Dry roast all the ingredients separately. For red chili (whole) use 1/4th tsp of oil to roast in a hot pan, switch of the flame before you put in the chili, just so that its fumes do not send you into a fit of cough!! Remove from the stove immediately for the same reason. Same for dry coconut and tamarind powder roast on very low heat (min setting) for not more than 2 min or even better just roast on a hot skillet, with the heat switched off... make sure it is not more than 2 min else you will burn it. Let all the ingredients cool before you dry grind it. Grind the daals a bit coarse and the rest fine. Now mix all the powdered ingredients together with a ladle or feel free to use your fingers. Store in a dry, air tight container ...good for 3 months!! :)
We use a burr grinder for all our masala and spices....it is great since we can control the fineness of the final product...