INGREDIENTS:
1 big bunch of kothimeera / coriander
1 leamon size of tamarind (made into pulp)
jaggery-leamon size or little more than leamon size
red chillies-10 to 15 (according to spice)
Garlic cloves-15
Urad dal (vudhipappu) - 1 t spoon
Mustard seeds (avalu) - 1 t spoon
salt- as required
PREPARATION:- Wash coriander leaves, drain the water completely and let it pat dry on paper or soft cloth
- Take a mixy jar, grind red chillies and salt
- Add coriander leaves with tamrind pulp along with jaggery
- Grind till it becomes soft.
- Take a pan, add 2 spatulas full of oil
- Add mustard seeds and urad dhal (vudhi pappu), let it splutter and add garlic cloves and then add the grinded paste
- keep on mixing in between and till the paste becomes thick
- Takes around 30 minutes approximately
- Dish out into a dry container
- Stays around for a month
- Goes well with rice, chapathi, idli's, rottes, ....
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