Kariveppilai podi (curry leaves powder)

Ingredients:

Curry leaves (washed and dried in shade) - 2 cups
Urad daal 4 tablespoons
Mustard seeds 1/4 tea spoon
Dry chilly - 1
peppercorn - 1 tea spoon
Salt as required
Refined oil - 1 tablespoon

Method:

Roast the urad daal, mustard seeds, chilly, pepper in a heated pan. Take it separately and let it cool. Heat the oil in a pan and fry the curry leaves keeping the flame in sim. Once that cools down, grind it as a fine powder.

A variation is to add a little tamarind and making it a semi dry paste.

Should be eaten with rice with a little ghee/gingelly oil. The semi dry version can be eaten with dosa and rotis also.