2. Roast till the curry leaves turn crunchy.

3. Transfer the roasted curry leaves to a blender.

4. In the same tawa, heat 2 tsp oil and roast ¼ cup chana dal / bengal gram, 2 tbsp urad dal / black gram skinned and 1 tsp coriander seeds.

5. Roast until the dal turns golden.

6. Now add a small piece tamarind, 4 dried red chillies and 2 tbsp coconut (dried/desiccated).

7. Continue to roast till the coconut turns golden. transfer into the same blender.

9. Further, add pinch hing / asafoetida and ½ tsp salt.

10. Blend to fine / coarse powder without adding any water.

11. Finally, enjoy curry leaves powder into an airtight container and enjoy with hot rice and ghee for a month or more.