Ingredients:
1/4th cup Coriander Seeds
1/8th cup Sesame Seeds
4 tbsp Cumin Seeds
5 - 10 Garlic Cloves
100 grams Red Chillies (or according to taste)
2 - 4 tbsp Oil
Tamarind - Small size Lemon
Big Bunch Kale leaves (Washed and dried)
Salt to taste
Preparation:
Roasting the Kale:
Preheat the oven for 350 degrees in a roast option
Chop the Kale into big pieces (No need to remove the stem)
In a baking tray, place the leaves and sprinkle the oil on the top
Place it in the oven in the bottom rack for 5 min
Toss the leaves after 5 mins add thinly sliced peeled garlic and place them bak for another 5 mins
Check the state of the leaves, if it still requires more time, places it back and roasts it for few more minutes (remember, the leaves should not be over roasted or undercooked. It should turn between medium to dark brown
Once it is ready, remove from the oven and place it in the countertop to cool it down.
Preparing the Base:
In a pan, slow roast the coriander seeds, red chillis, tamarind, cumin seeds and at the end sesame seeds without burning it.
Keep 1/3rd of the roasted red chilies aside and grid the remaining ingredients and place it in a bowel
Now take roasted kale, Garlic and the 1/3rd portion of the red chilies and grind it coarsely.
Place it in the previously ground base powder and add the required salt and mix it well until everything evenly incorporated
If you don't like to have your karam/powder to be dry, add more oil and keep it refrigirated in a air tigh container for longer freshness
Enjoy with hot white rice with ghee, or with idly or dosa
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