Ingredients
- 1 cup tightly packed curry leaves without twigs
- 2 tablespoons white sesame/til
- 1 teaspoon red chilli seeds (optional)
- 2 tablespoons jaggery/gur
- 2 tablespoons tamarind/imli
- 4 tablespoons fresh coconut, grated
- Salt to taste
Preparation
- Wash curry leaves and keep aside.
- Dry roast the sesame and chilli seeds.
- Mix with washed curry leaves, jaggery, tamarind and coconut.
-
Using little water, grind in mixer to a smooth paste.
Serve as a spread with papad or with any thing else.