Ingredients 

• Curry leaves - 2 cups
• Black pepper - 1 tbsp
• Oil - 2 tbsp
• Turmeric - 1/4 tsp
• Salt - to taste
• Tamarind - lime sized ball
• Mustard - 1 tsp

• Pick, clean and wash curry leaves. 
• Soak tamarind in water, boil if necessary and extract the puree. 
• Heat oil in a pan add pepper, when it splutters add the curry leaves, fry for a few minutes, remove from fire, allow to cool add water and grind it to a fine paste. 
• Heat oil in a pan, add mustard, when it splutters, add the curry leaves paste and tamarind puree and one cup of water. 
• Add salt and turmeric and allow to simmer till the mixture reduces to less than half its quantity or till it reaches a thick gravy consistency.