South-Indian Karuvepalai Podi | Curry-leaves Gun Powder

Roast all dals by stirring constantly on low flame. Remove in a bowl and let cool.

Roast coriander seeds for 4-5 minutes. Add to the bowl with dals.

Grind the ingredients add Also roast red chillies and set aside.

In the same pan add curry leaves and roast until its completely dehydrated and you can here the crumbling sound once crushed.

Roast coconut plus hing for seconds and add to the rest of the roasted ingredients.

Let everything cool completely.

Add ingredients to a mixer jar, add citric acid and salt. Grind to fine powder. I do not grind very fine like flour, I leave to fine semolina like texture.

Enjoy with your favourite meal.