Ingredients:
Bunch of coriander - 1
Tamarind/Puli/Imli - 1 lemon size ball
Channa Dal/Kadala Parupu - 50gms
Dry red chilly/Suka lal mirch/Kanja sehapu melagai - 3-4
Asafatida/Perunkayam/Hing - 1/2tps
Salt to taste - approx 1/2tbs
Oil - 1tbs
Method/Vidhiee:
1. Wash and clean the coriander bunch along with stem and chop them well.
2. Drain them and dry them for a while.
3. In a pan heat oil and roast the channa dal, dry red chillies,tamarind till dal turn golden brown.
4. Once they are done transfer to a dry plate.
5. Again on the same pan keepping the heat on add the coriander leaves and stems that were chopped.
6. Saute them well till it starts leaving water and then the same water evaporates.
7. Saute with the coriander.
8. Cool them. Now grind the channadal,chilly mixture along with salt to a powdered consistency in a blender.
9. Once they are done add the coriander them again.
10.Keep a note of not adding water.
11. Take a small spoon and after each 20secs of running of blender mix the powder so that the moisture doesnt stick the powder to walls of the blender.
12. Note that this powder is a sticky powder and it would not come as a consistency of a free flowing mud instead it would as wet clay mud.
13. Once they are done take on to a dry plate and spread them for half hour then store them in a dry container.
Keeping them outside it would stay for a week. In a fridge it would stay from 15-30days.
Mix with hot til oil/ghee rice and relish the tangy taste.
Bunch of coriander - 1
Tamarind/Puli/Imli - 1 lemon size ball
Channa Dal/Kadala Parupu - 50gms
Dry red chilly/Suka lal mirch/Kanja sehapu melagai - 3-4
Asafatida/Perunkayam/Hing - 1/2tps
Salt to taste - approx 1/2tbs
Oil - 1tbs
1. Wash and clean the coriander bunch along with stem and chop them well.
2. Drain them and dry them for a while.
3. In a pan heat oil and roast the channa dal, dry red chillies,tamarind till dal turn golden brown.
4. Once they are done transfer to a dry plate.
6. Saute them well till it starts leaving water and then the same water evaporates.
7. Saute with the coriander.
9. Once they are done add the coriander them again.
10.Keep a note of not adding water.
11. Take a small spoon and after each 20secs of running of blender mix the powder so that the moisture doesnt stick the powder to walls of the blender.
12. Note that this powder is a sticky powder and it would not come as a consistency of a free flowing mud instead it would as wet clay mud.
13. Once they are done take on to a dry plate and spread them for half hour then store them in a dry container.
Keeping them outside it would stay for a week. In a fridge it would stay from 15-30days.
Mix with hot til oil/ghee rice and relish the tangy taste.
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