Curry Leaves Pitla.

This Pitla will preserve for 3/4 weeks in the fridge
INCREDENTS:- Tamarind----lime .Hing
Pepper----11/2 tea spoons, Chana dal--1 table spoon, Dhania seeds---1 table spoon,Jeera ---11/2 tea spoons, Dry Red chilli-------5/6[the hot variety]Curry leaves----2 cups. fry with a little oil, pepper,chana dal, jeera, chilli and hing. Grind them to a fine powder. Grind the tamarind and curry leaves to a fine paste.
Heat 4/5 table spoons oil in a thick bottomed kadai, when the oil is hot add mustard, when it crackles add the curry leaves and tamarind paste.. add enough water to let it boil till the raw smell of curry leaves disappear and becomes thick. Now add the powder and salt mix well. Use oil generously and it will keep well for a few weeks. Goes well with rice.