curry leaves – 1 cup, urad dal – 6 teaspoon, gram dal – 2 teaspoon, red chilli – 4, tamarind – 1/2 diameter inch ball, asafoetida – 1/2 teaspoon, salt – 1/2 teaspoon, ginger – a small piece, whole black pepper – 10, sesame seeds – 1 teaspoon, jaggery(powdered) – 1/2 teaspoon, pirandai – 10 small pieces (optional), oil 3 teaspoon
Roast urad dal, gram dal,red chilli, black peppers, asafoetida, and sesame seeds in oil until golden brown. Roast the curry leaves and pirandai separately till crisp but not black. Mix the above roasted items, add the remaining ingredients and grind the above in a blender into a thick thick and slightly coarse paste.