വയർ നിറച്ചു ചോറൂണുവാൻ ഒരു അടിപൊളി ചമ്മന്തി പൊടി /വേപ്പില കട്ടി/Veppila Katti

Ingredients :
Curry leaves – 10 handfuls
Grated coconut – 14 handfuls / 1½ coconut
Dry red chilly – 3 handfuls
Tamarind – Lemon sized (Cut into small pieces)
Lemon leaves – 10 small / 3 big (Optional)
Whole black pepper – 2 tbsp
Oil
Salt

Steps:
Remove the stem of the cleaned curry leaves and pat them dry.
Remove the midrib of lemon leaves.

Heat a wide pan and add black pepper and dry red chilly.
Once it becomes hot to touch, add grated coconut, curry leaves and lemon leaves.
Mix well. Add coconut oil, as required.
Saute till the coconut turns golden and curry leaves turn crispy.
Stir continuously. When it is 75% done, add tamarind.
Switch to low flame and saute till the coconut turns golden.
Once done, remove and let it cool.
Then powder it in a dry mixie jar.
Make sure to use a dry spoon.
Add salt and mix well.
Serve with rice.
It tastes better the next day.
This can be stored at room temperature for 3-4 months and in the refrigerator for up to 6 months.

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