Preparing Tamarind Juice:

Soak the lemon-sized tamarind in a cup of warm water for about 10-15 minutes. After it softens, squeeze the tamarind to extract and strain the juice. Set the tamarind water aside.

Tempering:

In a pan, heat 2 teaspoons of oil. Once hot, add the urad dal. Fry the dal until it turns golden brown.

Spices:

Add the red chillies to the pan. Fry for a minute until they puff up and turn darker, but be cautious not to burn them.

Aromatics:

Add the chopped ginger and garlic cloves to the pan. Sauté until the garlic turns a light golden colour.

Curry Leaves:

Now, add the curry leaves. Sauté for a few minutes until they wilt and become aromatic. The curry leaves will also darken in colour.

Tamarind Addition:

Pour in the tamarind water and bring the mixture to a simmer. Let it cook for 3-4 minutes, allowing the flavours to meld.

Cool and Grind:

Remove the pan from heat and let the mixture cool. Once cooled, transfer it to a mixer or blender. Add salt to taste. Grind to a semi-coarse or smooth paste, based on your preference.

Final Cooking:

Heat 2 more tablespoons of oil in the same pan. Once hot, add the ground curry leaves paste and sauté it for a few minutes. This step intensifies the flavours and makes the thuviayal richer.

Serve the Curry Leaves Thuviayal with hot rice and a dollop of ghee (clarified butter) or as a side dish to dosa or idli. Enjoy!