Curry Leaves Thogayal

How to Prepare

1. Heat 2 tablespoons of sesame oil in a kadai over medium heat.
2. Add 100 grams of urad dal and roast until golden brown, stirring continuously for about 3-4 minutes.
3. Add 20 dried red chilies and roast for another 1-2 minutes until they become crisp.
4. Add 400 grams of fresh curry leaves and sauté for 2-3 minutes until they wilt and become aromatic.
5. Turn off the heat and let the mixture cool completely.
6. Once cooled, transfer the mixture to a mixer grinder.
7. Add 60 grams of tamarind pulp
8. 2 teaspoons of salt, and 2 tablespoons of jaggery to the grinder.
9. Grind everything into a coarse paste without adding water initially. If needed, add 2-3 tablespoons of water gradually to achieve the desired consistency.
10. Transfer the thogayal to a bowl and set aside.
11. For tempering, heat 2 tablespoons of sesame oil in a small pan.
12. Add 2 teaspoons of mustard seeds and let them splutter.
13. Add 2 teaspoons of urad dal and fry until golden brown, then add 2 pinches of asafoetida.
14. Pour this tempering over the prepared thogayal and mix well.
15. Serve with steamed rice and a dollop of ghee or sesame oil.