INGREDIENTS Handful of curry leaves Small piece of jaggery Tiny piece of tamarind 2 teaspoons of freshly grated coconut 1/2 teaspoon of white sesame seeds Salt to taste METHOD Wash the fresh tender curry leaves. Dry roast the sesame seeds. Add the roasted seeds, jaggery and tamarind to the curry leaves. Add some water and grind it to a fine paste. The jaggery and tamarind evens out the slight bitter taste of the curry leaves. This is more like a spread or paste that can be eaten with almost anything. It is not watery like a chutney. It is soothing in summers.