INGREDIENTS :
- Coriander leaves / Kothamalli - 3 bunches
- Dried Red Chillies - 15-20 nos
- Jaggery powdered - 2 tbsps
- Mustard and Urad dal - 1 tsp each for Tadka
- Turmeric powder - 1 tsp
- Tamarind - a small piece
- Salt to taste
- Gingelly oil
METHOD OF PREPARATION :
1) Blend Kothamalli leaves, Dried red chillies, tamarind without seeds in a blender finely.
2) Heat in a ladle of sesame/gingelly oil . Add Mustard and Urad dal. When it splutters, add in the blended paste, add turmeric powder and salt. Saute till the raw smell leaves. Add in jaggery powder and cook till it thickens and leaves out oil.
Store it in an air tight container. This can be refrigerated for 15 days.
Serve with Dosai/ Idli.
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