Seperate the stalk and wash the curry leaves, put them in a dry towel and keep it to dry.
Remove the leaves and put them aside. Dry roast in a pan until crisp.
Dry roast the urad dal until light brown in colour.
Dry roast the thin sliced coconut pieces.
Put a little oil and roast the red chilly until crisp. Put the tamarind in the hot kadai and keep it aside.
When cool, grind red chilly and coconut at first. Then add, urad dal and curry leaves to it. Give a swirl, then put salt, tamarind and jaggery into it. Coarsely grind it.
Make seasoning with asafoetida. Put the ground powder to it. Mix well.
Curry leaf powder is ready to serve.
