Coriander Leaves Chutney Recipe

Ingredients:

• 1 bunch coriander leaves (25 pieces)
• 4 Tbsp. urad dhal
• 1/3 c. coconut (shredded)
• 2 Tbsp. oil 1 tsp. tamarind,(paste)
• 6 red chilies 
• 1 tsp. salt
• 1/4 x 1/4 inch asafoetida (small piece)
• 1/4 c. water

Method:

• Wash and clean coriander leaves and cut them into small pieces after removing the roots. 
• Saute chilies, asafoetida and urad dhal in oil until golden brown. 
• Grind coconut, red chilies, asafoetida, nely, rst. 
• Then add tamarind paste, salt, coriander leaves and urad dhal (fried) and grind coarsely. 
• (Urad dhal should not be ground fine.) 
• This chutney goes well with dosa and adai. 
• Can keep in the refrigerator for many days. 
• Note: If using asafoetida powder. (instead of whole asafoetida), use 1/4 teaspoon, but do not fry. Add it while grinding other ingredients.