Hurigadale Chutney powder (pottu kadale/fried gram) Huri gadale/fried gram – 1 cup (flat) Red chillies – less hot variety – 20 (if u use fiery variety decrease the number by 5 or 6) Cumin/ jeerige - 2 tsp Tamarind – a very small lemon size Jaggery powder – 1 ½ table spoons Grated copra (kobbari) – 3 table spoons Hing – less than ¼ spoon Crystal salt to taste –(u may need from 1 to 1 ½ tsp. Add cautiously) Dry roast chillies, hing and jeera in a kadai. Dry roast the copra separately till it turns light brown. Warm up the tamarind. Add all these ingredients with jaggery, salt, hurigadale and powder in a mixer. Let it be not too fine, but not as coarse as dal chutney powder. You can eat this with hot rice adding ghee or as a side dish to dosai, idli or curd rice.