curry leaves pickle/ karuvepillai thokku... (Dev )

Here's the recipe for curry leaves pickle/ karuvepillai thokku...

curry leaves - 1 hand full (tender leaves)
dry red chilly - 5 big
garlic cloves - 4 medium size
tamarind - a nellikai size
salt - reqd


1. In a kadai add 1/2 tsp oil, in slow fire, fry red chilly make it sure, it should not turn black. then grind altogether like a fine paste except garlic, once it is ground finely add garlic, again grind to a smooth paste. 
2. Now give tadka with gingelly oi-4 or 5 tblsp, rai, urad dhal, methi seeds and mustard powder.
3. Transfer the chutney into the oil,adjust salt n chilly and keep sautéing on low flame for 10 mins or until the mixture truns thick and starts to form a ball and oozes out oil(oil will ooze out only if u add lots of oil-more than the above qty). 
4. Store in a clean jar.
5. Mine lasted for 2 days but I guess the pickle/thokku will have a shelf-life of 1 week or so if enough oil is added to it.

This pickle/thokku goes very well with rice, curd rice, poori,chapathis,idli and dosai...