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
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.