Roasting the Ingredients

In a pan, add 1 tbsp of gingelly oil, add the urad dal, fennel seeds, ginger and garlic. Cook the dal until golden brown.
Add dry red chillies. Ensure you stir continuously to prevent them from burning. Add grated coconut.
Add the thoothuvalai leaves. Once the greens are cooked, add the tamarind pulp to the greens and mix well. Let it cook for another 2-3 minutes. Transfer the roasted ingredients to a plate and let them cool.
Grind this mixture with a little water into a coarse paste.

Serving:

Transfer the thuvaiyal to a bowl. Serve this with plain white rice or curd rice.

Note:

Thoothuvalai is a medicinal plant. While cleaning one must be careful of the thorns. The stem and leaves of this creeper are covered with many thorns. You can utilise the leaves without removing the thorn.