Heat a spoon of sesame oil in a pan and lightly fry the greens. Allow them to wilt slightly but transfer to a plate to cool before they dull in color.

Add a little more oil to the pan, and repeat this process for the chillies, and then the onion-ginger-garlic. Transfer to the plate with the thoothuvalai greens to cool.

If the coconut is fresh, it need not be roasted. If not, roast it also.

Now transfer all the roasted ingredients to a blender jar. Add the tamarind, jaggery, and salt. Use as little water as possible and grind this to a thick paste. Adjust salt and tamarind if need be.

In a seasoning pan, heat the sesame oil and add the urad dal, mustard seeds, red chilli and hing—let these crackle and pop, and then add the curry leaves.

Once the curry leaves are well-fried, pour on top of the waiting thuvaiyal and mix