Measure and keep all ingredients ready. Wash curry leaves in running water well. Pat dry them with a kitchen towel.

Spread the curry leaves in a wide plate and dry them up under sun/shade for 1 hour or until no moisture remains. In the meantime, heat a pan, add pepper corns and cumin seeds together. Dry roast them in low flame for 2 minutes until pepper corns sputters. Add hing and give a quick stir. Remove from pan once done and cool it down.

Then add red chillies and dry roast them until crisp. Remove from the pan once done and set aside. Then dry roast urad dal, toor dal and bengal gram dal in a medium low flame until golden brown. Remove from pan once done and cool it down.

In the same pan, roast sun dried curry leaves in a medium low flame until it turns crisp. Remove from the pan and set aside.

Firstly, add roasted pepper, cumin seeds, red chillies, salt, hing and dals in a blender. Grind all together to a coarse powder.

Then add roasted curry leaves and grind it until it mix well with other powdered dals. Transfer the corsely powdered curry leaves powder to a plate and spread it. Cool it down and store in a air tight container.