INGREDIENTS Handful of curry leaves 1/2 tablespoon of jeera or cumin seeds Whole black pepper Salt to taste METHOD Take a handful of fresh curry leaves, preferably the young tender ones. Wash them well and dry. Lightly dry roast them taking care to ensure they do not turn black. Let the leaves cool. Add half a spoon of jeera, black pepper and salt. You can roast jeera if you prefer. Grind this to a fine powder. This is an excellent alternative to the `gunpowder' served with idlis. The powder can also be sprinkled on rice and eaten with hot ghee. It is excellent for digestion and soothes the stomach in summers. You can store it for months in an airtight jar.