Wash the curry leaves thoroughly and let them dry under shade till they are completely moisture free.

Heat a wide wok and put the moisture free curry leaves. In medium flame roast them till the leaves turn dry. The curry leaves would break easily with your fingers after roasting. Transfer them to a plate.

Heat the same wok with oil, split black gram lentils, tamarind and red chillies. Roast the lentils in medium flame till they turn little brown.

Add all these roasted ingredients to the mixer, also include powdered jaggery, salt and roasted curry leaves. Powder all of them together finely.

Aromatic and healthy curry leaves chutney powder is ready. As it cools down, store it in airtight container. You can serve it with steamed rice topping ghee or as a side dish with idli or dosa too.

Make sure the curry leaves have dried well without any moisture before roasting.

You can include grated copra, cumin for rich and enhanced taste.

The curry leaves chutney powder lasts for a month if stored in air tight container. After that it may loose the flavor.