Kariveppilai Thogayal

How to Prepare

1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add 10 dried red chilies and fry until they turn crisp. Remove and set aside.
3. In the same pan, add 100 grams of urad dal and roast until golden brown. Remove and set aside.
4. Add 400 grams of fresh curry leaves to the pan and sauté until they turn crisp (about 2-3 minutes).
5. Allow all roasted ingredients to cool completely.
6. In a mixer grinder, add the roasted curry leaves, urad dal, dried red chilies
7. 40 grams of tamarind, and salt to taste.
8. Grind to a coarse paste, adding a little water (about 1/2 cup) if needed to adjust consistency.
9. Transfer the thogayal to a serving bowl.
10. For tempering, heat 2 tablespoons of oil in a small pan, add 2 teaspoons of mustard seeds, and let them splutter. Pour this tempering over the thogayal.
11. Serve with hot rice and a drizzle of ghee or sesame oil.