Instructions: Heat oil in a small skillet and add coriander seeds, fenugreek seeds, tamarind, split black gram and dry red chiles. Fry until the black gram changes color. Remove from heat and transfer the contents to another dish to cool.

In the same skillet, in the remaining oil, add curry leaves and fry on low heat until curry leaves turn dry (some of the water content of the leaves evaporates). Remove from heat. Let cool.

Now blend the contents of the dish, salt and curry leaves in a processor to the consistency of coarse semolina (like brown sugar). Now add cumin seeds and garlic and blend for a minute.

Goes well with plain white rice served with butter.

Stays good up to a month.

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