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.