Ellu - Curry leaves thuvayal

We cannot imagine any Indian dish without seasoning with Curry leaves. From ages people have used it in kitchen because of its nutrition and medicinal values. It is known to be good for healthy hair and has anti-diabetic and anti-cholestrol properties.
Similarly ELLU (sesame seeds) is also of high nutritional value, especially for children as it has calcium content.
http://en.wikipedia.org/wiki/Sesame_seed#Nutrition_and_health_treatments
But both these items as such many cannot consume and there are very less dishes which includes ellu.
So here is a good thuvayal which is very tasty and very good for health. But one point to be kept in mind - generally ellu is supposed to be hot for the body, hence not to be consumed daily.
Ingredients
Grated coconut – 3 table spoons
Ginger – 1 inch piece
Urudh dhal split – 2 tb sp
White ellu – 2 tb sp
Fresh Curry leaves – 1 cup
Jaggery – small piece
coconut oil – 2-3 spoons for frying, other cooking oil can also be used
Salt to taste
Method
Wash the curry leaves and kepp aside in a towel for drying.
Fry the coconut to golden brown. Fry the urudh dhal and ellu till brown and ellu splutters.
Put the curry leaves and sauté with low flame for a minute.
When cool, mix all these with pinch of salt, jaggery and ginger. Grind well with out water. The tasty thuvayal is ready. It can be consumed with dosa, idly etc or with ghee rice.
Since it is a dry thuvayal, rather like a podi, it can be kept refrigerated for 10 days.