Curry Leaf Garlic Chutney Powder
|Curry leaves||2 Cup (32 tbs), picked|
|Garlic||6 Clove (30 gm)|
|Tamarind ball||1 Small|
|Coriander seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Urad dal||1 Tablespoon|
1. Wash the leaves, and spread on a cloth to dry - there should be no water while frying.
2. Heat the ghee, fry the masalas one at a time, removing each from the kadai as it is done.
3. When the masalas are fried, fry the curry leaves on slow heat - they should be fried but not browned. Allow to cool.
4. Grind together the tamarind, salt and garlic. When done, add the fried ingredients and curry leaves, and grind further until all the masalas are powdered and well blended. Remove and bottle.