Ingredients:
• 4 cups – fresh Curry leaves
• 1 tbsp – Urad Dal
• 1 tbsp – til
• 1/2 tbsp – Dhania seeds
• 1 tsp – Jeera
• 1 tsp – ajwain
• 1 tsp – pepper
• 1 tsp – Dried red chillies
• 2 – 3 pods – Garlic (optional)
• 1/4 tsp – Methi seeds
• 1/2 tsp – powdered Hing
• 1 tbsp – oil/ Ghee
Method:
- Heat oil or ghee in a thick-bottom pan.
- Add hing, jeera, til, ajwain, pepper, dhania seeds, garlic, methi seeds and urad dal.
- Roast on slow fire.
- Add the chillies and roast for a minute.
- Add curry leaves and roast until the leaves are dry, sort of crispy.
- Let it cool.
- Grind in a dry grinder with salt.
- Keep in an airtight jar.
Recipe courtesy of Vasanti