Curry vebbilai is also a common leave we all know through out India. The leave has got the qualities of tonic.

Curry leave 1 cup
onion big 1
tomato 2
red chilli 3
mustard seeds 1 tsp
urud dhal 1 tbs
asafoetida
salt
oil

Take a kadai pore oil add mustard seeds and urud dhal.When turned brown add red chilli,asafoetida then onion.When the onion turned trasparent add curry leave,saute two minutes and add tomato and cook well.Grind with salt.
Best for dhosa Idly,rice,chapathi etc.,
Variation:You can add green coriander,puthina etc. with curry leave.