Dry roast each of the lentils seperately until it turns reddish, keep aside seperately.
Dry roast the curry leaves (yes even the dried ones) until the it turns a little brownish and you can hear them make a crackling type of sound when they are stirred and keep aside
Dry roast the red chillies until they turn color and keep aside.
Cool all the ingredients thoroughly before proceeding to powder them
Powder the split chick pea until slightly coarse, then add split black gram lentil to it and continue to powder until they get the bread crumb type look, keep aside.
Powder they curry leaves into a fine powder and keep aside.
Powder the dry red chillies with a pinch of salt if required until reasonably fine and keep aside.
Now mix all these powdered ingredients together in a blender, add salt and asafoetida and powder until fine.
Store in an airtight container and use as required to spice up your rice, yogurt or curries
Dry roast a small piece of tamarind and powder and add to the spiced powder and mix well.
Alternatively add about 1/4 tsp of amchur powder (dry mango powder)( or according to taste) to the final powder and mix thoroughly, this imparts a slight tartness to the final powder
Ingredients: 2 1/2 cups - dried or fresh curry leaves ( i used dried) ( also known as kariveppillai/ curry patta)
1/4 cup - split chick pea ( chana dhal)
1/4 cup - split black gram lentil ( udad dhal)
30 - dry red chillies ( or according to taste)
1/8 tsp - asafoetida / hing (optional)
salt to taste