It is always advisable to dry-roast the curry leaves so that all their natural moisture evaporates. This will help the powder stand without spoiling for a longer period of time.
Curry leaves (kadipatta) (2 cups)
Split chickpeas (chana dal) (2 tbsp)
Black gram (urad dal) (2 tbsp)
Cumin seeds (jeera) (1 tbsp)
Coriander seeds (sabut dhania) (1 tbsp)
Dry red chillies (sabut lal mirch) (5 to 6)
Tamarind (imli) (lemon-sized ball)
Salt (to taste)
Oil (1 tbsp)
Thoroughly wash the kadipatta and then let them dry off.
In a kadhai, keep roasting the chana dal and the urad dal on medium heat till they have turned red. Then, take them off the heat and keep aside.
Next, dry-roast the jeera and dhania on medium heat till they have turned brown in colour. Remove from the pan and keep aside.
In the same kadhai, sprinkle a little oil and keep frying the sabut lal mirch for a few seconds. Keep aside.
Now, pour in a tbsp of oil, add in the kadipatta and keep tossing them till they have roasted and have turned crisp. Turn off the heat and let all the roasted ingredients cool.
Once they have cooled, grind the dals first, followed by the dhania, jeera and lal mirch.
Next, add in the tamarind ball and grind again. Remove and keep aside.
Then, separately grind the kadipatta into a fine powder.
Mix up all the ingredients and store in an air-tight container.
Serve hot with white steamed rice and ghee.