Fresh Curry Leaves – I cup
Til oil – 2 tsps
Urad Dal – 1 tbsp
Hing – 1 pinch
Red Chillies – 4-5 Nos.
Tamarind pulp – 1 small gooseberry size
Jaggery (optional) 1 tsp
Salt to taste
1. In a skillet, heat 1 tsp oil and add urad dal, Red chillies, Tamarind pulp and hing and saute until the urad turns golden brown.
2. Transfer sauteed ingredients to a blender jar.
3. Now in the same skillet add 1 tsp oil and fresh curry leaves and saute it till the raw smell of the curry leaves disappear
4. Transfer these to the same blender jar, add salt and jagerry. Blend it to a course paste.
Serve it with hot rice and Thayir Pachchadi or Curd Rice.