9:28 PM


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

  • 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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