|Ginger||100 Gram (About 3 Large Pieces)|
|Peeled garlic||12 Clove (60 gm)|
|Coriander powder||2 Tablespoon|
|Cumin seed powder||2 Teaspoon|
|Tamarind ball||1 Large|
|Curry leaves sprigs||2|
1. Wash, scrape and chop the ginger. Mince the garlic. In 1 teaspoon of oil, fry the ginger and garlic until they turn soft. Remove from kadai, and cool.
2. Add the tamarind and salt to the fried ginger and garlic, and grind to a paste.
3. Heat the rest of the oil, and add the curry leaves and ground paste. Stir fry adding the coriander and cumin powders. Continue to fry until the oil surfaces. Cool and bottle.