Based on the quantity of curry leaves you are adding, choose the right size kadai to fry.

Put little oil in kadai and add curry leaves. Adding little oil will help in locking its green colour.

When frying leaves, always remember to fry at a low temperature and stir regularly.

Once leaves are fried one can smell the aroma and see they shrink to half the quantity.

Transfer them on a wide plate so that they cool and become crisp.

In another vessel add little oil and fry chana dal, coriander seeds, jeera, moong dal, sesame seeds either one by one separately or by adding one by one based on the burning temperature of the ingredient.

Put these spices on a plate and let them cool. Once cooled put them in a mixer grinder and grind to a powder.

Add turmeric powder and salt (as per your taste) and add garlic cloves and grind further.

Put this powder in a bowl and add curry leaves in the same mixer grinder to make soft powder.

Mix all spice powders and store this Karivepaku podi or curry leaf powder in an airtight container.