Dry roast gurellu on medium heat in a kadai or skillet until they begin to splutter.

Take care to not let them burn.

Next, in the same pan, similarly dry roast washed and dried curry leaves until crisp.

Let both cool.

Once cooled,  grind all ingredients in a small jar grinder to a fine powder

Store in an airtight container

Serve with hot jolada rotti and thick yogurt