Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches coriander -- cleaned and chopped
10 sprigs curry leaves -- cleaned
1 cup black gram dal
2 teaspoons asafetida
lemon-sized ball of tamarind
1/4 pound red chiles
2 tablespoons oil
salt -- to taste
Preparation:
Heat oil in a pan and stir-fry curry leaves, black gram dal, asafetida and red chiles until dal is brown. When cool, add coriander leaves, tamarind and salt and grind in a blender until well blended. Store in a bottle or pickle jar.
