washed and dried curry leaf - 1 cup
pepper - 10
cumin - 1 tspn
dry chilli - 2
urad dal - 2 tspn
salt to taste
Heat a tava and roast pepper, cumin, urad dal and chilli till warm. Then add curry leaves and roast well. Allow to cool. The curry leaves will now be crispy. Grind all the above with salt to powder. Store in a air tight container. This powder aids better digestion and is very good for lactating mothers.
Add to hot rice with ghee or gingelly oil and serve.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin