Ingredients:
• 2.5 cups – dried or fresh curry leaves( also known as kariveppillai/ curry patta)
• 1/4 cup – split chick pea ( Chana dal)
• 1/4 cup – split black gram lentil ( udad dal)
• 30 – dry Red Chillies ( or according to taste)
• 1/8 tsp – Asafoetida / Hing (optional)
• salt to taste
Method:
- Dry roast each of the lentils separately until it turns reddish.
- Keep aside separately.
- Dry roast the curry leaves until it turns a little brownish, you can hear a crackling sound when you stir, then keep aside.
- Dry roast the red chillies until they turn color and keep aside.
- Cool all the ingredients thoroughly before proceeding to powder them.
- Powder the split chick pea until slightly coarse, then add split black gram lentil to it, and continue to powder until they look like bread crumbs.
- Keep aside.
- Powder the curry leaves into a fine powder and keep aside.
- Powder the dry red chillies with a pinch of salt if required until reasonably fine and keep aside.
- Now mix all these powdered ingredients together in a blender, add salt and asafoetida and powder until fine.
- Store in an airtight container and use as required to spice up your rice, yogurt or curries.
Recipe courtesy of Usha