Veppila Chammandi Podi / Veppila Katty

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

  Method:
      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.

  Source:  
       My mom