This traditional dish could be stored for a few months in air tight jars. As oil isn’t added, the chutney powder has longer shelf life. It tastes amazing with rice, idli and dosa. Check out the recipe.

Ingredients
1 cup aval or flattened rice
10 dried chilies
2 tsp ginger
4 tsp grated coconut
1 small piece of tamarind
1 tsp cumin
Salt as required
½ tsp asafoetida powder
3 sprigs of curry leaves

Preparation
Toast the flattened rice
Set it aside to be used later
In the same hot pan, dry roast the grated coconut, ginger, tamarind, dried chilies, cumin and curry leaves
Grind these along with the toasted flattened rice in the mixer jar
Add asafoetida powder too
Mix well
Store in air tight jars.

Watch video here

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