PIRANDAI CURRYLEAVES THUVIYAL

NEEDED:

pirandai/veldt grape - chopped - 1/4 cup (use tender ones)
curry leaves- handful
2 tsp oil
1/2 tsp mustard
4 tsp urad dal 
tamarind
salt
hing
red chilly

METHOD :

• in a wok  add 1 tsp oil and roast the pirandi.
• remove add keep aside .
• then in the same wok add 1tsp oil .
• temper mustard, add urad dal , tamarind , hing .
• keep in medium flame , then add the curry leaves . slightly roast for a min. 
• remove and allow it to cool. 
• add salt . 
• then grind this with pirandai , adding water as req. 

NOTE:
PIRANDAI has an itching tendency , so tamarind is a must.
use tender pirandai or peel the skin .