Dried curry leaves – 3 cups(tightly packed)
To dry roast:
Toor dhal - 3/4 cup
Urad dhal - 1/4 cup
Black pepper - 1 tablespoon
Dry red chillies - 5 or 6
Salt (as per taste)
Wash well and pat dry the curry leaves. Take a fistful and micro-high for 1 minute. Transfer it to another plate. Repeat the procedure with all the leaves. Dry roast the given ingredients till golden brown. Add salt, dried curry leaves and dry grind in a mixie to a fine powder. Store in an air-tight container. Mix with hot rice, ghee and gingelly oil.
Alternatively, instead of microwaving till dry, you can also heat half a spoon of oil and fry the curry leaves till crisp.