Curry leaves 50 -70 leaves app.
Urad dal 3/4 cup
Coriander seeds 1/4 cup
Whole Red chillies 6-10
Tamarind 2 inch sized ball
Garlic pods 3
Oil 2 tsps
Salt to taste
Method of preparation:
Wash curry leaves thoroughly and pat them dry.
Heat a deep pan, add curry leaves and roast on low heat until they lose green color.
Heat tsp of oil in a pan, add urad dal.
When they start to change color, add coriander seeds.
Toast the seeds, remove from heat and keep aside.
Heat a tsp of oil in same pan, add broken red chillies.
Toast them for few seconds and keep aside.
Grind toasted urad dal, corainder seeds, red chillies into fine powder using a spice blender.
Then add pieces of tamarind and grind again.
Now add roasted curry leaves, garlic cloves and salt.
Grind into somewhat fine powder and serve with rice or idly with a dollop of ghee.
Notes: Store tight and karam podi stays for months.