1 cup curry leaves tightly packed
4 tbsp urad dal
2 tbsp chana dal
2-3 dry whole red chili
¼ tsp asfoetida
1 tsp whole black pepper
½ tsp cumin seeds
1 tsp salt
Wash and spread the curry leaves on a kitchen towel.
Keep under a fan or in the sun for few minutes so that all water evaporates and leaves are completely dry.
Heat a pan and dry roast urad dal till golden brown.
Transfer to a plate and add asafetida and keep aside.
Dry roast chana dal, pepper, cumin separately and add to the urad dal.
Add curry leaves to the pan and use 2 spoons to toss and turn till leaves are crispy dry but don’t turn brown. Let it cool.
Grind all ingredients in a mixer. Add salt and mix. Transfer to a glass jar.
You may use it in powder form or mix with some coconut or gingely oil.
Serve with idli, dosa or rice.