Soak a small lemon sized tamarind in hot water for 10 minutes and extract ¾ cup of tamarind water.

In a pan add red chilies, chana dal, coriander seeds, methi seeds and roast this for 2 minutes in medium flame.

Now add the curry leaves to this. Ensure the leaves are washed and pat dried. No moisture should be there in the leaves.

Saute this in a medium flame till the leaves turn little crispy. Also ensure that the leaves won’t turn black.

Once done, switch off the flame.

Add half salt and asafoetida to this.

Let this rest in the pan for 5 minutes.

Transfer this to a mixie jar and pulse this to a fine powder.

In a pan add 2 tbsp of sesame oil and add the mustard seeds.

Once it splutters, lower the flame and add the tamarind extract.

Add salt and turmeric powder to this. Remember we added little salt while making the curry leaves powder too.

Now add the ground powder to this tamarind water.

Mix well without any lumps and start cooking this in a lower flame.

To avoid spluttering cover this and cook for 15 minutes.

Keep stirring in between.

Now add the jaggery to this and mix well.

Add the remaining 2 tbsp sesame oil to this and mix well.

Switch off the flame.

Cool this completely and transfer this to a clean jar.

Karuveppilai thokku is ready. You can serve this with rice, idli, dosa and chapathi too.