firstly, in a large pan dry roast 1 cup curry leaves on low flame.

roast till the curry leaves turn crunchy.

transfer the roasted curry leaves to a blender.

in the same tawa heat 2 tsp oil and roast ¼ cup chana dal, 2 tbsp urad dal and 1 tsp coriander seeds.

roast until the dal turns golden.

now add small piece tamarind, 4 dried red chilli and 2 tbsp coconut (dried/desiccated).

continue to roast till the coconut turns golden.

transfer into the same blender.

further, add pinch hing and ½ tsp salt.

blend to fine / coarse powder without adding any water.

finally, enjoy curry leaves powder into an airtight container and enjoy with hot rice and ghee for a month or more.