Long shiny vermicilli, bathing in curd, munching on sweet raisins and hot chilies with cool smoothing taste is the way to end a great feast. Or for that matter a hot summer afternoon.
Drain it on a sieve to remove excess water. Let it dry for few mins.
Amma always tells me that curry leaves should not be fried for any tempering as it looses its stuff when fried and this way it stays green and not brown.