Photo Courtesy:Priya (my friend)
Both these recipes are very similar and hence I decided to post them together. Both are very healthy dishes and can be served with rice or any other South Indian tiffin.
4 tbsp urad dal
1/2 tbsp channa dal
2 dashes hing,
1/2 cup curry/ pudhina leaves
1/4 tsp mustard seeds
2-3 red chillies
1 small gooseberry sized tamarind (about 4 inches)
2 tsp gingely oil
Add oil, splutter mustard seeds. Add the dals, hing, chillies and fry till almost golden colour, now add the curry leaves/ pudhina and saute till the raw smell goes. Grind with salt and tamarind (either extracted or whole) to a raw coarse paste with a little water.
Adding a piece of ginger along with the curry leaves while making karuvepalai thogayal, increases the flavour tremendously. (thanks siyamee) You can call it karuvepalai inji thogayal