
Ingredients:
• Coriander – 1 bunch
• Red Chillies – 12
• Tamarind – Lemon sized, soaked
• Jaggery – 25 g
• Grated Coconut – 1 cup
• Urad Dal – 2 tsp
• Salt- to taste
• safoetida – a pinch
• Oil – 6 tsp
Method:
- Heat 2 tsps of oil in a kadai.
- Fry red chillies till golden brown and keep it aside.
- Fry 1 tsp urad dal and asafoetida separately. Keep aside.
- In a dry pan, fry coconut till golden brown.
- In the same kadai, add the coriander leaves and saute it till it shrinks.
- Grind soaked tamarind, red chillies, urad dal, coconut and salt coarsely.
- Now, add coriander leaves and jaggery. Blend it once again (not into fine paste).
- Heat 4 tsps of oil in a pan, add 1 tsp urad dal and fry till golden brown.
- Add ground chutney and stir it in the kadai till oil separates.
- It goes well with chapattis and rice.
Recipe courtesy of Keerthi