curry leaves thogayal | kariveppilai thokku | kadipatte chutney | curry leaves 

curry leaves chutney | curry leaves thogayal | kariveppilai thokku | curry leaves
Heat 1 cup water. Add 25 g / 1/4 cup / lemon size tamarind after removing seeds . Add 50 g / 1/4 cup Jaggery. Add. Add half a pinch crystalised asafoetida or 1/2 tsp hing powder, 1/4tsp turmeric pdr. Boil until jaggery dissolves. Keep aside.
Heat 1/4 cup/ 60 ml sesame seed oil
Add 1 tsp mustard seeds and 1 tsp fenugreek seeds
After a minute, add 1 tbsp each of chana dal and urad dal.
Roast for 1 minute
Add 1 tsp cumin seeds, 10 big cloves of garlic, 50 g / 1/2 cup green chilllies. Mix well
Add 1 cup of curry leaves, washed and dried .
Fry well
Cool and transfer to mixer jar. Add the tamarind and jaggery mixture. Add salt
Blend