Ingredients:

• 1 cup – Curry leaves
• 10 – Dried red chillies
• 1 tsp – Coriander seeds
• 1 tsp – cumin
• 5 slice – Garlic
• 1 Lemon sized – Tamarind
• 2 tsp – refined oil
• Salt to taste

Method:

1. First dry-roast curry leaves on a low flame in a kadai till it becomes crisp. Set it aside.
2. Heat 1 tsp oil and fry red chillies until light brown, then set it aside.
3. Now heat another 1 tsp oil and fry coriander seeds, cumin and garlic on a low flame until light brown
4. Grind all the ingredients together with tamarind and salt to a fine powder
5. Store in an air-tight container

Recipe courtesy of Rashmi Sushena