Here's how I make it…..
Curry leaves- 2 cups
Dry red chilies – 4 or chilli powder- 2 tsp (you can take less or more quantity of chilli as your personal taste)
Sesame seeds (Til)- 2 tbsp
Roasted & peeled peanuts- 2 tbsp
Spilt black lentils- 1 tbsp
Salt or to taste
Sauté the curry leaves in oil in a wide pan till they turn crisp. This should take ab0ut 10 mins on medium to medium-low heat. Add the dry red chilies, spilt black lentils, sesame seeds and peanuts and roast another 5 mins on medium low heat. You should feel aroma. Take off heat and let it cool. Dry grind with sugar & amchur to a fine powder. Once it is all ground up, add the salt, mix well.
Store in a dry, air-tight container. It stay without fridge for about a month.