Ingredients

1 Cup of fresh curry leaves (Washed and patted dry)
2 Tsp Oil
1 Tbsp Urad Dal
Grated Coconut
Tamarind (the size of a pea)
2 Red Chillies
Asafoetida – pinch
Salt to taste

For the seasoning
Oil
¼ tsp Mustard Seeds
Asafoetida

Method
Heat oil, add urad dal, red chillies, asafoetida and fry till the dal turns golden brown. Add curry leaves and sauté for a minute. Remove from flame and allow to cool.
Grind it along with coconut, salt, tamarind adding water as required.
Season with mustard seeds and asafoetida.

Ingredients 

4 to 5 Lady Fingers
2 to 3 Garlic pods
Curry Leaves
Coriander leaves chopped
Lemon Juice
2 green chillies (or you can add more as you like)
1 tsp Jeera
1 tsp Sugar
Salt to taste

Method

Chop the lady fingers and green chillies. In a mixer jar put garlic pods, cumin seeds, coriander leaves, lemon juice, salt, sugar, curry leaves, fried lady finger and green chillies and grind to a smooth paste.

You can add a seasoning of hing and mustard seeds heated in oil.