Ingredients:
• 300g – Coriander leaves (cleaned)
• 200g – groundnut oil
• 200g – salt
• 25g – Tamarind
• 25g – Green chillies (or less)
• 1 tsp – Turmeric powder
• 10 to 15 – peeled and crushed Garlic Cloves
• 1 tbsp – Mustard Seeds
• 1 tsp – cumin
• 1/8 tsp – asafetida (optional)
• 10 – Curry leaves
Method:
- Separate coriander leaves from the tender stems.
- Soak tamarind in a little hot water for 15 mins.
- Mix coriander, green chillies, salt and grind into a fine paste.
- Add tamarind pulp and blend.
- Heat oil, add mustard seeds, cumin, asafoetida, garlic cloves and curry leaves, and fry till the seeds splutter.
- Add the ground paste and fry it for 30 to 40 mins on a low flame, till the oil separates.
- Serve with rice, dosas, idlies, etc.
Recipe courtesy of Sify Bawarchi