Veppilakatty (Curry leave chutney)

Curry leave separated and cleaned eight handfuls, dried red chilli 25, shallots 12, thinly sliced, black gram splits 2 tbsp., white rice 2 tbsp., tamarind a gooseberry size ball, salt to taste, grated coconut 10 cups. Dry fry all these ingredients in a pan till golden colour. Add 2 tsp. of hing powder into the mix. Combine well and
allow to cool. Grind in a mixer. Chutney is ready. Can store in room temperature for a month.
Excellent with rice along with yogurt and papadum.
Good for dosai and idly.