Copra chutney

 Copra of 5 coconuts. Cut the copra into bits.
Red chilly 30, tamarind a small lime shape ball, garlic 2 bulbs,
separate cloves and chop it.
Heat a non sticky pan, drop in the ingredients, and sauté to fry.

 When ingredients are light brown add  4 sprigs of curry leaves.
Saute in low flame and fry the ingredients, add 1 tsp. asafoetida powder and salt to taste. Combine well.
Allow to cool.

Grind the ingredients in a mixer grinder. Allow to cool.
Store in air tight glass containers.
Serve with rice, dosai, idli, chapatti and paratha.
Excellent during travel.