- Curry leaves- 1 cup (washed and dried of moisture)
- Chana dal- 1/3 cup
- Urad dal- 1/3 cup
- Coriander seeds- 1/4 cup(dhaniya)
- Cumin seeds- 1 tbsp (jeera)
- Dry red chilies- 50 gms
- Tamarind- 1/8 cup (wash once and keep aside)
- Oil- 1 tsp
- Salt- 1 1/2 tsp
- Garlic- 4-6 unpeeled (optional)
Method:
- Wash curry leaves and dry them on a clean cloth. The aim is to remove excess water.
- Meanwhile, take a pan and add 1 tsp oil.
- To that add chana dal and urad dal. Roast until they become golden in color. Keep the heat on low at all times.
- Add coriander seeds.
- Make sure to keep stirring it regularly. We do not want to burn any of the items.
- After a minute, add cumin seeds (jeera) and then the dry red chilies.
- Take care to not let the red chilies turn dark.
- Once they become crisp, turn off the heat.
- Transfer onto a plate and place the washed tamarind on the hot spices.
- This will help clean up the moisture from the tamarind.
- Now, in the same pan, add the curry leaves (without oil) and fry until crisp.
- Turn off the heat. Transfer onto another plate.
- The spices should be at room temperature for us to grind them along with the tamarind.
- Transfer to the mixer jar and blitz until it becomes a rough powder.
- Then add salt, and unpeeled garlic (optional) and grind again.
- You can keep the powder a bit coarse or totally smooth. It depends on your preference.
- Then separate half of the powder and add the crisp curry leaves to the remaining half.
- Grind it again to make powder.
- Now, we have two version of powders- one without curry leaves and another with curry leaves.
- Transfer to clean, dry airtight containers and let them cool for a few minutes.
- Then close the lid and store in a dry place.
- The powders will stay good for up to 3 months.
- Serve with idli, dosa, parantha or add to curries.
- The normal brown powder can be used as stuffing in bitter gourd, brinjal, ridge gourd, etc curries.
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