Wash the curry leaves thoroughly and remove any stems or damaged leaves. Spread them on a clean kitchen towel and allow them to dry completely, as any moisture can reduce the shelf life of the podi.

Heat a pan over medium-low heat and dry roast the curry leaves until they become crisp and brittle. Stir continuously to prevent burning, then transfer them to a plate and let them cool.

Add the oil to the same pan and roast the chana dal, urad dal, dried red chilies, cumin seeds, coriander seeds, and peppercorns. Roast until the dals turn golden brown and the spices release their aroma.

Transfer the roasted ingredients to a plate and allow them to cool completely. This step helps maintain the texture and prevents moisture from building up during grinding.

Add the roasted curry leaves, lentils, spices, tamarind, and salt to a mixer grinder. Pulse until a coarse or fine powder forms, depending on your preferred texture.

Allow the podi to cool completely if it feels warm after grinding. Transfer it to an airtight jar and store it in a cool, dry place. Serve with hot rice and ghee or use as a flavorful seasoning.