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1
Cut the avocado in half. Remove the seed and scoop out the pulp with a spoon. Chop the pulp roughly. Blend in the lime juice, cilantro, curry leaves, and salt (we did this with the same knife, on the same board). Set aside.
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2
Heat the oil in a small frying pan over medium-high heat. When it is hot, add the mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the spattering stops, add the garlic and let sizzle for 5 seconds. Add the onion and cook, stirring, until limp (about 3 minutes). Add the curry powder and chiles, mix, and continue cooking for 1 more minute. Add the avocado mixture and turn off the heat. Stir to mix all the ingredients. Serve at room temperature.
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3
Mix coriander, chili pods, cumin, mustard seeds, fenugreek seeds, and peppercorns in the container of an electric blender or spice mill and grind the spices to a fine powder in several batches. Pour into a bowl and combine well.
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4
If you are using fresh curry leaves, dry them in an ungreased frying pan over low heat until they have curled and gone stiff (about 5 to 10 minutes) -- this will make them easier to grind to a powder. Grind them in the blender and then add them to the spice powder in the bowl.
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5
Stir in the turmeric.
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6
Transfer the curry powder to an airtight jar, cover tightly, and store in a cool place for up to three months.
