Ingredients
- Curry Leaves – 1 cup
- Bengal Gram Dhal – 2 tablespoons
- Urad Dhal – 1 tablespoon
- Asafotida – a small gooseberry size
- Red Chillies – 3 to 4 Nos
- Tamarind – a gooseberry size
- Coriander Seeds – 1 tablespoon
- Cumin (Jeeragam) – 1 teaspoon
- Garlic Flakes – 2 (small size)
- Salt – 1 teaspoon or as per taste
- Oil – 1 to 2 teaspoons
Directions
- In a kadai put the oil and fry separately coriander seeds, cumin (jeeragam), bengal gram dhal, urad dhal, asafotida, red chillies, tamarind, garlic flakes one by one. Finally fry curry leaves for one to two seconds. Switch off the stove. Cool it and put everything together in a mixie along with salt and grind it to a coarse powder.
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- This powder can be mixed with hot rice along with a teaspoon of ghee or gingelly oil. Goes well with Idli/Dosa too. Can also be sprinkled over any Vegetable Poriyal.
- Also See:
-
- Curry Leaves Kuzhambu
- Curry Leaves Kadalai Chutney
- Curry Leaves Rice
- Tomato Curry Leaves Chutney
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