Curry leaves - 1 cup (tightly packed)
Toor dhal - 1 tsp.
Dry red chillies - 4
Urad dhal - 3 tsp.
Tamarind- 1/2 lemon size
In a kadai, heat a spoon of oil and fry the curry leaves till dry. Keep aside. In the same kadai fry the dhals , chillies and hing till golden brown. In a mixie, first dry grind the curry leaves and tamarind with salt. Now add the dhals and grind to a coarse powder. Mix it with rice alongwith a little bit of ghee and gingelly oil added to it.