METHOD:
Wash the curry leaves and pat dry them using a kitchen towel. Spread this for some time. In a pan add the urad dal and red chilli till golden brown and keep it aside. In the same pan add oil and add the tamarind and asafoetida saute for 2-3 minutes in a low flame.
Keep it aside. Now add the curry leaves and saute for a minute. The curry leaves will slightly shrink. Add salt to this and switch off the flame.
when cool, grind this into a fine powder in a mixer. ensure that the mixie is dry. If you want to add garlic you can crush 1 or 2 garlic and roast this while roasting dals and grind it along.
If you want this a coarse powder, grind the dal into fine powder and lastly add the curry leaves and just pulse it once or twice. I remember my mother in law adding half portion of urad dal and half portion of channa dal to this. Store this in an airtight container and always handle this with a clean ,dry spoon. This can be kept in room temperature for 15 days.
All this while I have been a silent watcher and have tried many recipes from urs and Im really happy and proud to say that I am also a good cook. Ur creativity and innovations are extremely good and to mention a few, hakka noodles with sphagetti was awesome my husband loved it and now I make them very often, ur microwave thiratti pal, carrot kheer are super hits in my family, thank u for everything. I jus have a question to ask u, planing to do an international trip this december and would like to carry some chappatis for the long flight, can you please let me know the method to make soft chappathis and good way to pack them so they stay soft till we eat them in the flight, also a good dry side dish that would not get spoilt due to the long flight. thx in advance for everything and keep up the good work 🙂 Would love to see more posts from u . Lavanya , please email me at [email protected]
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