|4 cup||Fresh curry leaves|
|1 tbsp||Coriander seeds|
|2 tsp||Cumin seeds|
|6 nos||Black peppercorn – adjust according to spiciniess|
|2 nos||Red chilis – if you want it spicy|
|1 tsp||Ajwain/omam (optional)|
Step:1 Wash the curry leaves thoroughly. If they are in their stalks, pluck out the leaves and dry them on a dish towel, till there is no moisture.
Step:2 Warm a wide, deep skillet on the stove and toast each ingredient separately, on medium low heat, without adding any oil. The curry leaves should have no moisture in them when you begin. When you finish, they should wilt and become crunchy. In India this is done by sunning it for 2-3 days, after that they blacken and crumble easily. To duplicate the same in colder climates, we toast it well. The spices should be toasted till their aroma is released.
Step:3 Allow them to cool and dry grind them all together, with salt, to a very fine powder.
Step:4 That's it! Store in air tight container. Don't let any moisture in. Will keep for several months.