2 cups curry leaves with stalks removed
2 teaspoon black pepper
2 teaspoon urad dal
If you are using fresh curry leaves roast it on medium heat until they are crispy. Keep aside and cool. If you are using dry curry leaves you need not roast it. Roast the black pepper and urad dal separately keep it aside to cool. Combine all of the cooled ingredients and grind them to a coarse powder.
Serve with rice and clarified butter or with yogurt rice.
2 teaspoon black pepper
2 teaspoon urad dal
If you are using fresh curry leaves roast it on medium heat until they are crispy. Keep aside and cool. If you are using dry curry leaves you need not roast it. Roast the black pepper and urad dal separately keep it aside to cool. Combine all of the cooled ingredients and grind them to a coarse powder.
Serve with rice and clarified butter or with yogurt rice.
