In a medium size pan on medium heat, dry roast chana dal, urad dal, coriander seeds, cumin seeds and dry red chilies. Cook until the seeds turn golden and smell fragrant, about 2~3 minutes. Remove from the pan.In the same pan, add curry leaves and fry until the leaves turn crispy, about 3~4 minutes. Remove from the pan and let cool.
Once the spices are cool enough, grind them into a powder along with tamarind and garlic cloves.
Make Potato Curry:
Heat oil in a medium size pan on medium heat. Add mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves, potatoes and salt. Mix well, cook for 6~8 minutes or until potatoes are lightly crispy around the edges.Stir in 1~2 tablespoons curry leaf powder. Mix well and cook for another 2~3 minutes. Serve with rice and sambar or roti for a delicious meal.
Feel free to use fresh or dried curry in the podi. Both are available in Indian grocery stores.
Make sure to wash the curry leaves well before using. You can either lay them out on kitchen towel to dry or you can add them to the hot pan and cook till they dry out.
Curry leaf powder can be stored for up to 10 days in the pantry and for 1 month in the fridge. So double the recipe and store it for later.
You can serve the curry leaf podi as is or use it to flavor vegetable curries. It will taste good with eggplant, tindora, plantain, green beans etc.