Add oil in a pan and slightly roast curry leaves separately for a minute or two.Make sure it doesn't change in colour. Keep it aside. Let it cool. In the same pan roast other ingredients (except salt) on a low heat for two minutes until everything is roasted. Let it cool.

In a mixer grinder add roasted curry leaves and salt and grind finely. To it add other ingredients and grind to fine powder. Mix well with a spoon and store it in an airtight container. This Karivepaku Podi (Curry leaves powder)can be served with steamed rice with gingelly oil or ghee and with Idli or Dosa.