Kothamallipodi (Dry Coriander Leaf Chutney)

Recipe Ingredients

2		Coriander - cleaned and chopped
10 sections		Curry leaves - cleaned
1 cup	237ml	Black gram dal
2 teaspoons	10ml	Asafetida
		Lemon-sized ball of tamarind
1/4 lb	113g / 4oz	Red chiles
2 tablespoons	30ml	Oil
		Salt - to taste

Recipe Instructions

Heat oil in a pan and stir-fry curry leaves, black gram dal, asafetida and red chiles until dal is brown. When cool, add coriander leaves, tamarind and salt and grind in a blender until well blended. Store in a bottle or pickle jar.

Source:
Southern Delights by Parwathy Akhileswaran

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