Kothamallipodi (Dry Coriander Leaf Chutney)

Course : Curry
Serves: 1
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2 bunches coriander -- cleaned and chopped
10 sprigs curry leaves -- cleaned
1 cup black gram dal
2 teaspoons asafetida
1 piece lemon-sized ball of tamarind
1/4 pound red chiles
2 tablespoons oil
1 teaspoon salt -- to taste

Preparation / Directions:

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.

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