Prepare the Leaves: Wash the curry leaves thoroughly and dry them completely by spreading them on a clean cotton cloth.

Dry Roast Kadipatta: Heat an iron tawa (griddle). Dry roast the curry leaves without any oil until they become completely dry and crispy. Keep them aside on a plate.

Roast the Seeds and Nuts: On the same tawa, dry roast the sesame seeds, coriander seeds, peanuts, and cumin seeds one by one until they turn golden and release a nice aroma. Do not let them burn!

Roast Coconut and Garlic: Lightly dry roast the chopped dry coconut and peeled garlic cloves until they show slight brown spots. Let all the roasted ingredients cool down.

Grind the Base: In a mixer jar, add the roasted nuts, seeds, coconut, garlic, red chilli powder, amchur powder, and salt. Blend this mixture using the "pulse" method (turn the mixer on and off quickly) so it stays powdery and doesn't release oil.

Add Curry Leaves: Now, add the crispy curry leaves to the mixer and pulse a few times to blend them in. If you want a beautifully textured Kadipatta Chutney Recipe, keep a few roasted leaves aside and add them at the very end, pulsing just once.

Store: Your delicious Curry Leaves Powder is ready! Once it has completely cooled down, store it in an airtight container.