curry leaves - 3 handfuls
Green chillies-1
Garlic - 10-15 pods (Smashed)
Ginger - 1 inch(Smashed)
kadalai paruppu - 3 tablespoons
ulundu - 1 table spoon
Groundnut - 4 nos
red Chillies - 6
Pepper - 1 spoon
Asafoetida - 1 pinch
Jeera - 1 teaspoon
aniseed - 1/4 teaspoon
coriander powder - 1 pinch
Venthyiam (fenugreek) - 1 teaspoon
Tamarind - 1 small lime sized ball
Turmeric - 1 pinch
Salt - to taste
Jaggery - 1 inch
Mustard - 1 teaspoon
gingely oil - 200ml
Pour 150 ml of oil and heat it. Fry the curryleaves lightly so that they dont lose colour. Keep it aside. In the same oil, add mustard and the rest of the spices in the given order. Leave it to cool. Grind it. Pour the remaining oil to store.
PS: Can add tomatoes or coconut and sesame if required.
