Ingredients:

1 cup tightly packed curry leaves without twigs
2 tablespoons white sesame/til 
1 teaspoon red chilli seeds (optional)
2 tablespoons jaggery/gur
2 tablespoons tamarind/imli
4 tablespoons fresh coconut, grated
Salt to taste

Preparation:

Wash curry leaves and keep aside.
Dry roast the sesame and chilli seeds.
Mix with washed curry leaves, jaggery, tamarind and coconut.
Using little water, grind in mixer to a smooth paste.

Serve as a spread with papad or with any thing else.