Authentic South Indian Curry Leaf PodiVeg

1

In a pan, heat a small amount of oil over a low flame. Add mustard seeds, methi (fenugreek) seeds, and cumin seeds, stirring well.

2

Add the chana dal, peppercorns, and tamarind pieces to the pan.

3

Sauté them on a low heat, ensuring they roast evenly without burning until the dal turns a light color.

4

Once the chana dal changes color, stir in the chopped green chilies and garlic (if using).

5

Continue to cook on a slow flame until the chilies become dry.

6

Add the curry leaves and a pinch of hing (asafoetida) powder.

7

Continue cooking on a low flame, stirring occasionally, until the curry leaves are completely dry and brittle to the touch.

8

Add a small amount of salt to the pan and let the mixture cool down completely.

9

Once the mixture has reached room temperature, transfer it to a blender and pulse until you achieve a coarse powder.

10

Taste and adjust the salt if necessary.