Curry leaves - 1 cup (fresh)
Pepper - 1 tsp
Jeera - ¾ tsp
Red chillies - 5,6 (or to taste)
Hing - 1 tsp
Tamarind paste - 1 tbsp (can be a little more, by preference)
Oil - 2 tbsp
To temper:
Mustard seeds - 1 tsp
Urad dhal - 1 tsp (optional)
In 1 tsp oil, fry red chillies, pepper, jeera & hing.
Grind with raw curry leaves & tamarind paste adding water.
Heat the remainig oil in a kadai & temper mustard seeds & urad dhal.
Add the paste, salt & 1 cup or more of water.
When it begins to boil, simmer to thicken on a low fire.
Remove when the desired consistency is reached.
This is said to be specially good for nursing mothers. In that case, spice level may be suitably adjusted.
Preserves well for 2,3 days, outside the fridge.