- Fresh coriander leaves 1 bunch
- 4 dry whole red chillies
- a pinch of hing (asafoetida)
- 1 cup urad dal
- lemon size tamarind
- small marble size jaggery
- 1 teaspoon oil
- salt to taste.
Grind it a little roughly, adding raw tamarind, jaggery and salt.
Once it is ground, then add the coriander leaves roughly chopped, and grind again, just do a quick spin. Ta-da! Done!
If you want a dry powder version of this dish, avoid adding water while grinding. Sprinkle a few drops only. For wetter version add 3 or 4 table spoons of water.
The dry version can be stored in the fridge. I sometimes use it on idlis, coat the idli with oil or ghee and roll in the powder. Good for a moist tasty lunch dabba. This can be used as sandwich spread also.
Some people add fresh grated coconut while grinding, but that gives it a very different flavour, and also in that case, it must be consumed quickly.