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salt to taste
2 cups curry leaves
1/4 cup bengal gram — roasted
20-25 black peppercorns
marble sized tamarind ball
Roast curry leaves, Bengal gram, peppercorns, and tamarind one by one till crisp and dry. Mix well. Set it aside to cool.
Once cooled, transfer into the jar of a mixer and grind to a powder.
Add 1/4 tsp salt and mix well.
Cool and store in an airtight container. Tastes wonderful with hot steamed rice and ghee.