Preparation / Directions:
In a skillet heat separately dry red chile and curry leaves (without oil) for three minutes each. Keep aside.
Make into a powder dry red chile from above and the roasted Bengal gram.
This powder should be a bit coarse. To this now add grated dry coconut, cumin seeds, the above curry leaves and garlic cloves and process for another minute. (The grated coconut should not get too powdery).
Goes well with hot plain white rice with a topping of butter or ghee. Stays well up to a month if stored in a container with a tight lid in a cool place.