Curry Leaves Podi (Gun Powder)

          
       
          Curry leaves podi varies from one Indian region to the other. This aromatic gun powder can be easily made at home and is served with dosa, idli, upma and also with rice. However, do not forget to add some ghee to it. For a more healthier version, olive oil can be added. 

          It can also be prepared and stored away for later use. To make your meals more interesting, use it as a spread on bread or chapati along with some ghee or butter a la Indian style. It can also be spread on pizza's, hot dogs or burgers.

• 2 cups curry leaves, sun dried or pan roasted
• 3 tbsp.  chana dal (bengal gram)
• 3 tbsp. urad dal (split black gram)
• 2 tbsp. whole coriander seeds
• 8 whole red chillies or to taste
• 1/2 tsp. amchur
• 1 garlic clove (opt)
• salt to taste
• 1/4 tsp. methi seeds (fenugreek seeds)
• 1/4 tsp.  asafoetida (hing)

          Dry roast the urad dal, chana dal, coriander seeds, garlic, methi and red chilies. When cool, grind along with curry leaves.  Then mix with amchur, salt and hing.

          Your curry leaves podi is ready. Store in an airtight container and serve along with some ghee or oil with dosa or idli.