Nalla Karam

Ingrediants:
2 big fists Coriander seeds
1 big fist whole dry red chillies, unbroken
1 big fist washed and dried curry leaves
3 heaped tablespoons urad dal
Key lime sized tamarind ball
one big fist garlic cloves
2 tsps cumin seeds
1/2 cup oil
salt to taste (may be like 1/2 cup)

Method:

Roast coriander seeds, red chillies, urad dal and curry leaves separately, in very little oil over low-medium flame. Seeds have to turn slightly brown. Keep stirring every few seconds not to burn any of these. Curry leaves have to be crispy dry. Using the dry grind jar of your blender, grind the roasted items to a coarse powder. Add tamarind and pulse till it is torn into tiny pieces. Add garlic, cumin and salt. Pulse till garlic seemed to have coarsely crushed. Now take all of it into a mixing bowl and add the rest of the oil and adjust salt if needed. It might seem a little wet on the first day, but by the next day, it dries out considerably.

Tastes best in steaming hot rice with a blob of ghee.