Karupillai tohayal/ curry leaves chutney

We have a virtual forest of curry leaf plants in the backyard, and I asked my mother what I could do with them. After expressing her jealousy in no uncertain terms, she gave me this traditional recipe.

1 cup curry leaves (tight packed)

2 tbsp urad dal

1 tsp mustard seeds

2 red chillis

3 pods garlic 

2 lemon sized ball tamarind

1 tsp cooking oil

Method:

Heat the oil, add mustard seeds and wait till they stop spluttering. 

Add garlic, chilli and urad dal and sauté till it turns brown

Add curry leaves and fry lightly (you can skip this if you like the taste of raw curry leaves)

Grind with tamarind, salt and a little water. 

Serve with dosa or use as a sandwich spread.