We used to make this at home mainly during Ramadan season. This is excellent when you have no special curries. It can be kept for 3, 4 weeks or to send to your loved one abroad.
Ingredients:1.Red chilly flakes-3 tsp
Coconut shredded - 1 medium sized
Shallots - 1/2 cup
2.Tamarind - Gooseberry sized
3.Curry Leaves - 25 springs
Roast curry leaves till they are almost crispy. Keep aside these. Roast No.1 ingredients till they are golden brown. Mix with tamarind and required salt. Grind everything together.