200g karisalankanni leaves 1 dry chilli 8-10 pepper corns 1 tsp tamarind (berry size) 3-4 garlic cloves Salt as per taste
Remove the leaves from the stem, rinse them and keep it aside. Heat oil in a pan and saut¸ the leaves along with chilli till the leaves shrink. Add salt and tamarind,saut¸ for a minute. Crush garlic and pepper in a mortar and pestle. Add the crushed ingredients to the saut¸d leaves and grind them in to a fine paste. Mix the paste with boiled rice and ghee. Serve it hot.