Rinse curry leaves , strain and set aside.
In a pan add 1/2 teaspoon oil add red chillies, garlic, green chilli and ginger roast for 3mins then add tamarind and coconut.
Roast it till coconut is slightly golden, then add curry leaves and saute for minute.
Roast till curry leaves turn slightly brown.
Cool down and transfer it to a mixer.
Add little water and grind it to a semi fine paste.Set aside.
Take a tablespoon of tamarind and mix it well with 1/3 cup water and extract the pulp, Set aside.
Heat oil add mustard and urad dal and let it splutter. Then add small onion and fry till transparent.
Add the curry leaves masala paste and saute till raw smell leaves and oil separates, this will take at least 3-5mins.
Then strain and add tamarind water.
Then add coriander powder, required salt and boil for 5mins.
When it starts to thicken add water, simmer and let it boil for a good 5-7mins.
Once the color changes to little mild green and oil starts separating, add jaggery syrup and switch off.
Karuveppilai Kulambu goes well with rice, idli and dosa.