I baby my curry leaf plant. It’s a little over five years old, and this is what it looks like today. I gingerly snip a few off the stems to season my food now and then. It must not have reached puberty I think, for I see no growth spurt despite the years.

So, when our friend asked me if I wanted curry leaves from his friend’s garden, I was only too happy to accept. I expected a small baggie or two, but he surprised me with the mother lode when we physically distanced ourselves through a marvelous hike. The ubiquitous curry leaf seasons Indian cuisine, and it grows like a weed all over the place. In the US however, this is pure gold.

I thought of sharing the leaves. Instead, I will make my mother’s curry powder recipe that goes with everything; bread, rotis, hot rice, yogurt….you name it. If it comes out as good as hers, I will make more to share the finished product.

CURRY LEAF POWDER

Ingredients

• 1 cup washed and towel-dried curry leaves
• ¼ cup Bengal gram or split chick pea
• A tablespoon whole urad dal
• 1 tsp coriander seeds
• A teaspoon of oil
• 1 tsp cumin seeds
• a lime-sized ball of deseeded tamarind
• 4 or 5 dried red chillies. I like the wrinkled kind.
• Dry coconut slices or grated dry coconut 2 tbsp
• Two pinches of asafetida
• Salt to taste
• A small ball of jaggery or 2 tsp brown sugar

In a large pot, toast the curry leaves till it becomes dry and crushes easily by hand. Powder it in the blender and keep aside.

Next, in the same pot, add a generous teaspoon of oil. I used extra virgin coconut oil. With a low flame, roast the lentils with coriander seeds and cumin. As it turns golden and aromatic, add the asafetida, red chillies, and dry coconut. Roast all of it and add salt at the very end with the jaggery or brown sugar.

Let it all cool, and powder mixture with the dry curry leaves patiently waiting in the blender.

Transfer the good stuff to an airtight container. Enjoy with bread and butter, rotis, hot rice, or yogurt rice. I like to use it as a rub when I roast vegetables or sprinkle it in my soups as seasoning. Create your own possibilities!

I must confess it tastes delicious. I will go ahead with a bigger batch next time. If you want some, you don’t have to curry for my favor, I will share happily. Get here before it’s all gone and remember to curry up!