Curry leaves kuzhambu

We hardly get any curry leaves in the area we live in. I never gave these aromatic leaves its proper due and I am being punished for it now.....
I am visiting my parents and curry leaves are in abundance at their place. I add a sprig to every dish mom makes, even if it does not require it! Today, mom made curry leaves kuzhambu. It was delicious and I could not stop eating it.

Curry leaves kuzhambu

For the paste - 2 red chillies, 1 tsp whole black pepper, 1 tsp hing, 2 tsp urad dal, 1 1/2 tsp raw rice, 30 curry leaves (approx. 5 sprigs), 1 1/2 tsp tamarind
For tempering - 2 tbsp gingely oil, 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds

Roast dry all the ingredients for the paste except tamarind and curry leaves. Add curry leaves & tamarind and turn off gas immediately. Grind to a fine paste. Add very little water.
Dissolve the ground paste in 2 cups water. Add salt. Keep aside.
Heat oil. Add the ingredients for tempering. When the mustard seeds splutter, add dissolved paste and simmer till the kuzhambu thickens.