Curry leaves - 1 cup (tightly packed)
Dry red chillies - 4
Pepper - 1/2 tsp.Urad dhal - 3 tsp.
Tamarind- 1/2 lemon size
In a kadai, heat a spoon of oil and fry the curry leaves till crisp. Keep aside. In the same kadai, fry urad dhal , pepper, chillies and hing till golden brown. In a mixie, first dry grind the curry leaves, chillies, pepper and tamarind with salt. Add water little by little and grind to a thick paste. Finally, add urad dhal and give it a whip. Mix it with rice alongwith a little bit of ghee and gingelly oil added to it.