Powder and store in an air-tight container to use through the week. Add a spoonful to your rice with a dollop of ghee or a teaspoonful of gingelly oil and you are sure to unpack a flavourful lunchbox at noon.

Ingredients:

4 cups curry leaves

1/4 cup black gram

2 tbsp Bengal gram

1 tsp cumin seeds

8 whole red chilies (dry)

A pinch of asafoetida

1 or 2 tsp oil

Salt as required

Method:

1. Wash curry leaves well and spread on a newspaper for some time until the water dries out.
   
2. Heat oil in a pan and add red chilies, urad dal, chana dal and saute well until the dals change color. Transfer to a plate.
   
3. Then add cumin seeds, asafoetida and curry leaves to the same pan and saute well for some time.
   
4. Transfer the contents to a different plate.
   
5. Leave the contents for some time until they cool down.
   
6. Later, add dals to the blender first and blend into a powder.
   
7. To this add red chilies and grind again.
   
8. Finally add the curry leaves mixture and salt and run the blender until the contents are powdered.
   
9. Transfer the powder to an airtight jar and enjoy with rice and a dollop of ghee.
   
10. This aromatic and healthy (curry leaves are good for eyes) powder can be stored for many days.
    

Recipe & image courtesy: Trendy Relish