Kothamallipodi (dry coriander leaf chutney)

1 Servings

Ingredients

Quantity Ingredient
2 bunches Coriander; cleaned & chopped
10 Sprigs curry leaves; cleaned
1 cup Black gram dal
2 teaspoons Asafoetida
Lemon-sized ball of tamarind
100 grams Red chiles
2 tablespoons Oil
Salt; to taste

Directions

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

From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran

Recipe by: Southern Delights by Parwathy Akhileswaran Posted to FOODWINE Digest by Sharon Raghavachary <schary@...> on Feb 17, 1998

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