Step-by-Step Instructions

1. 1.Prepare Curry Leaves

   Wash the curry leaves thoroughly and spread them out to air dry completely, preferably overnight or under a fan, ensuring no moisture remains. This step is crucial for crispiness.

2. 2.Roast Dals and Spices

   Heat 1 tablespoon of oil in a pan. Add 4 tablespoons of Urad Dal and roast on low flame until it turns golden brown (approx. 3-4 minutes). Then add 4 tablespoons of Chana Dal and continue roasting for another 2 minutes. Next, add 3 tablespoons of Sesame Seeds and mix well. Follow with 4 tablespoons of Coriander Seeds and roast for 1-2 minutes. Finally, add 1 teaspoon of Cumin Seeds, a pinch (1/4 tsp) of Asafoetida, and 1/2 teaspoon of Turmeric Powder. Mix all ingredients well and roast for about 1 minute until fragrant. Transfer all roasted ingredients to a plate to cool down.

3. 3.Roast Dry Red Chilies

   In the same pan, add 1 tablespoon of oil. Add 20-25 dry red chilies (adjust according to your spice preference) and roast them on low flame until they change color and become crisp (approx. 2-3 minutes). Transfer the roasted chilies to the same plate as the dals and spices to cool.

4. 4.Fry Curry Leaves

   In the same pan, add 2-3 tablespoons of oil. Add the dried curry leaves in 2-3 batches. Fry each batch on a low flame, stirring occasionally, until the leaves become very crispy and brittle (this takes about 5-7 minutes per batch). For the last batch of curry leaves, add the small lemon-sized ball of tamarind along with the leaves and fry until the leaves are crispy and the tamarind is slightly softened. Transfer all fried curry leaves and tamarind to a separate plate to cool completely.

5. 5.Grind the Powder

   Once all the roasted and fried ingredients have cooled down completely, transfer them to a mixer grinder jar. Add the peeled garlic cloves and salt to taste (start with 1.5 teaspoons and adjust later). Grind everything to a coarse or fine powder, according to your preference. Ensure not to over-grind, as the oil from sesame seeds and curry leaves might make it pasty.

6. 6.Store and Serve

   Transfer the prepared curry leaf powder to a clean, dry, airtight container. This powder stays fresh for 3-4 months at room temperature. Serve with hot rice and ghee, dosa, idli, or any other tiffin item.