Tempering: In a pan heat the oil, to this add rai and hing. Let it crackle.
Method
Take curry leaves, dried coconut, tamarind, chillies, salt, jaggery, tempering, urad dal and grind it in a dry jar. Grind it to a coarse texture. Do not add water. The chutney should powdery yet moist.
Serve it with, roti, dose or just hot rice with ghee.
Incase of no fresh coconut, use dry grated coconut or desecated coconut too.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/curry-leaf-chutney/