June 2, 2009

Curryleaf Powder


Curry leaves - 1 cup
Chana Dal - 1 cup
Urad dal - 1 cup
Cumin seeds - 1/2 cup
Dhaniya/Coriander seeds - 1/2 cup
Dhaliya - 1/2 cup (optional)
Dried Red Chilli
Tamarind - small lemon size
Oil - 2 tsp


Take a pan, and dry roast red chilli till they turn brown, and set aside.

In the same pan add 1tsp of oil, and then add chana dal and urad dal and fry till they are almost cooked, set aside.

In the same pan, add 1tsp of oil and then add coriander seeds and cumin seeds, fry till they are done, and set aside. In the same pan, add curry leaves and fry till they are dry.

Switch off the stove, and put all the ingredients back into the pan, add hing and keep mixing for 2 to 3 min.

Let it cool down to room temperature, and put it in a blender along with tamarind and make into fine powder, adjust salt.

Serve with idly/Dosa and Ghee.
Good with Hot rice and ghee too.


Store it in a dry plastic/glass air tight container.
It will be good for 3 months in the fridge, 1 month at room temperature.


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All the measures used in the recipes are approximate.

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