Karibevu soppu ( curry leaves) thokku

Ingredients

Karibevu soppu (curry leaves//kadipatta )—- 3 to 4 cups

Channa dhal (kadale belle)—1/2 cup

Uddina belle (urad dhal)—1/2 cup

Jeera( jeerige//cumin)—1/2 cup

Menthya seeds ( fenugreek seeds)—1/2 cup

Black pepper corns—1/4 cup

Jaggery powder (Bella// gud)—1 1/2 cup

Tamarind(hunase hannu// imli)—big lemon size

Asafoetida//hing—1 tablespoon

Byadagi red chillies—6 to 7

Salt to taste

Oil —1/2 tablespoon

Mustard seeds (sasive)—1 tablespoon

Remove the curry leaves(karibevu) from their stalks.

Wash the curry leaves thoroughly and drain water.

Grind the curry leaves to a smooth paste adding little water in a mixer grinder.

Take channa and urad dhal and roast till it turns brown .

Now add in jeera,pepper corn,menthya seeds and keep frying

Add in asafoetida,red chillies and fry till done .finally add tamarind also.

Fry everything on medium flame

Take out of flame and cool it completely.

And transfer fried mixture to a mixer jar and powder them to a powder.

Heat oil in a thick bottomed kadai or pan ,once hot add mustard seeds,sauté till mustard seeds splutters.

Now add in ground paste and fry for a while,add jaggery.

Fry until all the water content evaporates on medium flame.

Add salt and fry for a while.

Turn off the heat and cool completely.

Now karibevu thokku is ready .

Store in glass container.

Serve with hot cooked rice,dosa .

Refrigerate it for longer shelf life.