Step 1

Take cleaned curry leaves, coriander and mint leaves. Keep 12 red chillies, 1 tbsp of urad dal, 1 tbsp tamarind, 1/2 tsp jaggery, 1/8 tsp asafoetida and salt ready.

Step 2

Heat 2 tsp of oil in a kadai and add asafoetida, red chilli and urad dal to it. Roast until the dal turns golden.

Step 3

Add curry leaves, coriander and mint leaves, tamarind and switch off the flame. sautee in the heat from kadai itself.

Step 4

Remove the roasted items in a plate and set aside for cooling.

Step 5

Add salt, jaggery and 1/4 cup water and grind to a coarse thogayal. Wipe down the sides in between for even texture. Add one or two more tbsp of water if needed in while grinding.

Step 6

Transfer to a serving bowl. Can be used for 3-4 days when stored in refrigerator.