Curry leaves 2 cups ( loosely packed)
Toor / Chana dal 3 tbsp
Coriander seeds 2 tbsp
Red chili dry 3-4
Asafoetida 1/4 tsp
Jaggery 1/4 tsp
Sesame oil 1/4 cup
Tamarind small gooseberry sized piece
Warm water 1/2 cup
Salt as needed
Soak the tamarind in the 1/2 cup water and extract the juice. Discard the pulp.
Dry fry the toor dal, coriander seed and dry red chilli. When done keep aside to cool. Next fry the washed and dried curry leaves till slightly dry, (around 1 minute.) Then keep aside to cool. Grind the cooled dal mixture and then add the curry leaves to powder and keep grinding till its a smooth powder.
Add the asafoetida powder to this mixture. Keep aside.
Take the sesame oil in pan and heat. Empty the powdered mixture into it and straight away add the tamarind extract. Keep stirring well for about 1 minute till a thick semi-liquid consistency is reached. Add jaggery and salt at this stage and mix well. Add more oil if needed.
Enjoy with plain white rice and papad, with chapati, with curd rice, or with idli and dosa.
Keep in fridge for upto 10 days and make sure you use a clean,dry spoon to serve so as to avoid introducing moisture.