Curry leaves are an essential ingredient in South Indian cuisine. These deep green and glossy leaves are commonly used as a seasoning giving the meals a richer and robust flavour.
75gm Curry leaves
2 tbsp Urad dal
2 tbsp Chana dal
2 tbsp Sesame Seeds
½ tbsp Jeera seeds
2 tbsp Coriander seeds
12 Dry Red Chilli (as per taste)
20 gm Tamarind
½ tsp Tumeric
2-3 tsp Salt (as per taste)
Heat 2 tablespoons of oil in a frying pan.
Add urad dal, chana dal, coriander seeds and stir.
When half done add red chillies and curry leaves and roast till you get a nice roasted aroma (about 2-3 minutes only).
Remove from flame and add sesame seeds, jeera seeds, tumeric and tamarind.
Transfer the roasted ingredients to a blender and blend to get coarse to fine powder.
Add salt while it is slightly warm.
Store in an airtight container.
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