Curry leaves powder

I adopted this recipe from Chef and her kitchen site.

You Need:
3-4 cups Curry leaves
1 levelled cup Coriander seeds
1/4 cup Urad dal
2 tbsp Chana dal
2 tbsp Cumin seeds
7-8 Red chillies
4-6 Byadige Red chillies
7-8 Garlic Pods
1 big amla sized Tamarind
Salt to taste(approx heaped 1 tbsp)
2 tbsp Oil
2 tbsp Ghee

• Clean and wash curry leaves and remove extra water and spread it on a dry cloth to let the leaves dry completely with out any water.Leave it for 2-3 hrs.If you are short of time spread the leaves on the microwave plate and microwave for 3-4 mins checking in between until the leaves turn dry.It turns out beautiful in microwave.

• Heat 1/2 tsp oil in a thick bottomed kadai and fry chana dal until it is red in color and remove it and keep it aside.Do not burn them but fry upto the maximum red color you can get without burning,this is the key to get good black color for the powder.Follow the same for all the dals and spices.
• Again heat 1/2 tsp oil and add urad dal and fry until it is red in color and remove it and keep it aside.
• Again heat 1/2 tsp oil and add coriander seeds and fry until they turn slightly brown and remove it and keep it aside.
• Heat 1/4 tsp oil and add cumin seeds and red chillies and fry until crisp and remove it and keep it aside.
• Heat 1/4 tsp oil and add dried curry leaves and fry until they are crisp and remove it and keep it aside.Switch off the flame.
• While the kadai(pan) is hot add tamarind and fry for half a minute and keep it aside.
• Once everything comes to room temperature grind fried chana dal,urad dal,red chillies,cumin seeds and coriander seeds to a coarse powder.
• Add fried curry leaves,salt and tamarind to it and grind again to a coarse powder.
• Add whole garlic pods(with skin) and run it in whipper mode now or run it just for 30 secs in the regular mode.The powder should be coarse not very fine.
• Heat ghee in the same pan and add the ground powder and fry for 1-2 mins until all the ghee is incorporated in to the powder.This gives a wonderful aroma and taste to Nalla karam podi.
• Once it cools remove it and keep it in a air tight container.
• This stays fresh for long,approx 2 months.

Serve this powder with Idli/Dosa/Uthappam/Paniyaram and also can be served with plain white rice.You can add ghee to the powder and mix if required while serving.