Heat a kadai add 200 gms of coconut and fry till brown. (I micro waved). (Add a lemon sized tamarind in between while frying and fry them together. Add salt (about 3tblsp) to this mix well and Keep aside.) Fry one cup chana dal to light brown and keep aside. In a little bit of oil fry 20-25 Red kashmiri chillies and keep aside. Fry about 1 cup of curry leaves (washed & dried) till crisp. Heat 1 tblsp oil and add 2-3 tsp of hing powder and pour over the mixture. Mix all ingredients and grind in mixie to a coarse paste without adding any water. Curry leaves chutney powder is ready. Remains for at least a month.
Note : all the ingredients should be fried separately and then mixed. Also do not run the mixie continuously as the coconut may leave oil. Pulsing method is better.
*I have added ½ cup of flax seed Micro waved dry for about 3minutes to this (its optional).
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Thanks.