Ingredients:

• 1 bunch – Coriander leaves (no stalks), dried under a fan
• urad daal – 2 tbsp
• 4 to 5 – Red Chillies
• 1/2 tsp – Hing powder
• 2 to 3 pieces – Tamarind
• A piece – Jaggery (optional)
• salt – to taste
• 1 tsp – oil

Method:

1. Roast urad dal in oil till light brown.
2. Add red chillies, roast for a minute.
3. Dry grind the dal, chillies, tamarind, hing, jiggery, and salt.
4. Add coriander leaves and grind again, mix well.
5. Can be preserved for 10-15 days.

Recipe courtesy of Anita Raheja