• 2 Cups of Curry Leaves
  • 1 Cup of Toor Dal
  • 1 Cup of whole Urad Dal
  • 1 Tbsp of Pepper
  • 2 dried Chillies (variable)
  • 1 Tbsp of sea salt, Kosher or rock salt

  1. Wash and drain the curry leaves.
  2. In a single layer, place them in the direct sun for an hour or so. This is fairly important as the leaves tend to be sticky and difficult to homogenise if they are fresh. The sun will remove enough of the moisture for effective roasting and homogenising.
  3. Roast the Daals until fragrant and golden. Set aside to cool.
  4. Roast the pepper-corns on a pan similarly until they begin to pop. Set aside.
  5. Remove the *seeds from the chillies and roast the chillies until they just darken, (being careful not to burn them).
  6. On a low heat, gently roast the curry leaves for approx 30 secs.
  7. When these ingredients are all cool homogenise them with the salt in a mortar or in a spice grinder if you have.
Storage: Unfortunately Curry leaves tend to lose their flavour  very quickly, this masala is probably best used within a week of preparation. You may like to test longer storage in an airtight glass container stored in your freezer. This type of storage can extend storage time for other volatile masalas, but it would be a trial and error game. It's the kind of masala that you would have a number of appropriate recipes requiring a mild curry masala that you could run them through within a few days particularly rice based recipes and casserole style dishes that tend to use the quantities quite quickly. The masala is quite mild and allows for an increase in the curry flavour to your personal taste.

Note: The chillie seeds contain some "heat" but removing the seeds allows the addition of the chillie flavour but keeping the heat constrained.

Recipe reference:

other masala recipes