Karuveppillai thogayal (Curry leaf rice paste)

Karuveppillai thogayal (Curry leaf rice paste) - preparation time 10 mins
My mom's place (grandma's home) is very big. On backside they had a curry leaf tree. When we go for annual leave we use to enjoy grandma's cooking (including my mom). We used to climb tree and prick the leaves fresh for this thogayal. Curry leaves is very rich in iron content and good for hair. You can cosume this directly as leaf or make this thogayal and take with hot white rice and roasted pappad. It will be very tasty.

We can make wonders with curry leaves also :-)

Ingredients:-
Curry leaves - 1 cup (leaves taken from 15 to 20 strings and washed well)
Urad dhal - 1 tbsp
Red chili - 3 to 5
Asfoetida - 1/4 tsp
Salt - to taste
Sugar - 1/2 tsp
Tamarind paste - less than 1/4 tsp or little tamarind water
Sesame oil - 2 tbspn
Mustard - 1/4 tsp

Preparation method:-
In tawa heat oil. Add urad dhal, roast to golden brown. Keep aside.
In same tawa add the red chili and roast to dark red color. Keep along with roaste urad dhal. Now roast the hing and add to the other ingredients.
When roasted ingredients are cool grind to coarse powder along with hing, salt, sugar and tamarind.
Now add the curry leaves and little water to grind. Make to thick thogayal by adding required amount of water.
Heat the tawa add little oil, mustard to splutter, urad dhal to brown and garnish karuveppillai thogayal.
Mix this paste and sesame oil with white rice and take with roasted papad. Surely you will love this dish.

Note:- Some people don't like the raw smell of curry leaves for them you can add the curry leaves paste in the garnishing tawa along with spluttered mustard, brown urad dhal and fry with little sesame oil for few mins and transfer to serving bowl.