This is a recipe I made up based on one I saw on Swasthi's, but I used what I had on hand. I didn't use any oil at all - just the dried curry leaves because it's what I had. It's excellent with ghee on upma, sprinkled on rice when eating with other curries or dal, or even mixed into a chicken fry, or any other time you want to add curry leaves and don't have fresh ones on hand).
CourseAnytime, chaat, condiment
CuisineIndian
Keywordcondiment, podi, powder
Ingredients
1tbspurad dal
1tbspchanna dal
1tspcumin seeds
~60dried curry leavessee photo
2dried red chilliesde-seeded
1 tbspdried coconut
salt to taste
Instructions
Set a large non-stick sauté pan to medium heat.
When hot, dry roast the dals together, shaking the pan to let them brown but but not burn. When starting to brown, add the coconut and continue to stir frequently so as not to burn. When the coconut begins to brown, add the cumin and red chilis. Stir to combine, fry for 1 minute and Remove from heat.
Add the curry leaves and stir to combine. Keep stirring for one minute then put on a plate to allow the mixture to cool.
When fully cool, pulse in a blender or food processor until you have a powder (podi).
Once totally and completely cool, keep in an airtight jar.
Notes
Next time try:
4 dried red chilis
tamarind or amchur for tang?
did i use garlic? maybe it was the penzy's dehydrated roasted garlic?