Dev, here is the curry leaves kulambu.
My aunt's version, just like thick vathal kulambu.
It tastes so yummy with steaming rice.
Kugan.

CURRY LEAVES KULAMBU

Ingredients:

1 tsp oil
2 tbs toor dal
1 tsp channa dal
2 tsp black pepper
1 tbs coriander seeds
4 red chillies
2 tbs grated coconut
1 hand ful fresh curry leaves

1 tbs oil
½ tsp mustard seeds
½ tsp fenugreek seeds
¼ tsp asafetida powder
5 shallots
4 pips of garlic
2 cups of tamarind water from 1 lime sized tamarind
½ tsp turmeric powder
Salt to taste

Method:
Heat the 1 tsp oil in a pan. Add in the ingredients in (A)
one by one , roast well and remove.
When cool, grind the roasted ingredients to a smooth paste using little water.

Heat the wok with the 1 tbs oil.
Add in the mustard and fenugreek seeds. Let them crackle.
Add in the asafetida powder, shallots and garlic.
Sauté well for about 5 minutes.

Now add in the ground paste and sauté well for a minute.
Add in the tamarind water, turmeric powder and enough salt.
Let the contents boil in a medium flame.
The oil should rise and the consistency of the gravy thick.
Remove and serve with steaming rice.

NOTE: you can have the kulambu little thin if you want.