2 cups Fresh Curry Leaves, loosely packed, 8-10 Dry Red Chillies, 1 small Lime sized Tamarind Pulp, 1 tsp powdered Asafoetida, 2 tsp Urad Dal, 2 tsp Channa Dal, 1 tsp Jaggery/Sugar (Optional), 2-4 tbsp Oil, Salt to taste.
Remove curry leaves from its stalk and rinse them clean. Wipe them dry using kitchen towel and keep them aside till needed. Heat a wide pan on medium flame and dry roast urad dal and channa dal, separately, till they turn golden brown and keep them aside. In a same pan, add hing and roast on low heat for half a minute and keep it aside along roasted lentils. Add about 2-3 tbsp of oil in a pan and when it is heated add curry leaves. Roast these curry leaves on medium heat till they turn crisp but retain that lovely green colour, about 3-5 mins. Keep it aside. In a same pan, add dried red chillies and roast for around half a minute to minute. Make sure that you don’t roast the chillies too much and turn black. Keep it aside along with other ingredients. Next add tamarind pulp in a pan and roast for around 45 seconds. Keep it aside to cool. Once all the ingredients have cooled enough, transfer them into dry mixer or food processor jar and grind to fine or coarse powder according to your preference. Transfer ground powder into dry and clean jar. Pop it in refrigerator for longer shelf life. You can serve this delicious Curry Leaves Chutney Powder with Dosa, Idli or steamed rice and enjoy.