Heat the pan with 1 tsp of oil and roast all the ingredients except the leaves. After a good saute before they turn dark brown, remove them from pan to a plate and let it cool. In the same pan now add the rinsed leaves and fry in low flame till the leaves shrinks and colour changes to dark green. Now remove them from pan to a plate and allow it to cool. Now grind the roasted ingredients except the leaves. After a coarse grind add the leaves also and grind alltogether. Add enough salt and mix well.
After you transfer to a owl add 2 tsp of gingelly oil over it to give additional flavour. This thuvaiyal goes well with pot of hot rice or idly or also as a spread in bread.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin