INGREDIENTS Thalkudi leaves: 100 g Cooking oil: 1 tsp Asafoetida: 1 pinch Fennel & fenugreek: 5 g Dry red chilies: 4-5 Small twig of curry leaves Seedless tamarind: 5 gm Salt, sugar or jaggery to taste METHOD Fry a pinch of asafoetida in a pan. Add fenugreek, fennel, red chilies and curry leaves till it turns reddish in colour. Remove the pan from the flame. Add leaves of thalkudi, tamarind, sugar and salt and grind them well. Half a spoon of warm water can be added, if required. Serve the chutney with meals.