Curry leaf (karbevu, karbevina) powder

Ingredients:

Mustard seeds - 1 tsp
Jeera (cumin) seeds - 1 tsp
Hing (Asafetida) - 1 pinch (1/4 tsp). Replace with three cloves garlic if you want to
Fenugreek (methi seeds) - 1/4 tsp
Chana dal - 1 tbsp
Roasted gram (chana) - 1 tbsp
Curry leaves - 2 cups. Dry leaves in the sun for faster cooking
Red chillies - 6 (or to taste). Depends on the variety of chilli
Salt- to taste
Oil - 1 tbsp

Procedure
1. Heat oil in a kadai.
2. Add mustard seeds. After they stop spluttering, reduce the flame to low.
3. Add Jeera, fenugreek seeds, Hing and roast for 30 seconds
4. Add chillies, Chana dal and roasted gram. Roast till dal is golden brown.
5. Add the leaves and stir for about two minutes or until you feel that they are dry.
6. Add salt

Blend to a coarse texture in a blender.