My son is very fond of having rice with ghee and podi. Curry leaf podi is his favorite. It's a flavor bomb. Just Sprinkle some over hot rice and Ghee and you are good to go. Curry leaves have numerous health benefits. So it's like health bhi , taste bhi. I prefer to dry them completely in shade before roasting them. It reduces the roasting time and chances of any leaf not been fully dry are not there. I have used Byadagi chillies. They impart a robust flavour but are not very spicy. You can use guntur chillies to increase the heat.
Ingredients Curry leaves 2 cups tightly packed Urad dal 1/4 cup Chana dal 2 tbsp Coriander seeds 1 tbsp Cumin seeds 1/2 tbsp Red chili 5 Peppercorns 1/2 tsp Tamarind lemon sized ball Salt 1 tsp or to taste. Asaefotida a pinch. Method
Dry roast curry leaves in a pan, on low heat, till you hear their crackle. Keep them aside to cool.
Dry roast remaining ingredients except salt and Asaefotida, one by one.
Once all the ingredients cool down, grind to a fine powder.
Store in an air tight glass bottle.