Curry (or kari) leaves are the leaves of the kari plant, used to flavor the cooking of southern and southwestern India. Fresh leaves are sold at Indian specialty stores. You may substitute dried leaves, but their flavor is much less pungent.
Toast in a heated skillet over medium heat until a shade darker and fragrant, about 4 minutes:
6 tablespoons whole coriander seeds
4 tablespoons whole cumin seeds
3 tablespoons chana dal or yellow split peas
1 tablespoon black peppercorns
1 tablespoon black mustard seeds
5 dried red chili peppers
10 fresh curry leaves or dried curry leaves (optional)
Combine the toasted spices with:
2 tablespoons fenugreek seeds
Grind the mixture to a powder in batches in a spice mill or electric coffee grinder. Mix well with:
