Fresh coriander leaves 2 bunch
Urad dal- 2 tbsp
Red chilies – 10 no.
Coarsely grind red chillies – 4 no
Tamarind small lemon sized
Jaggery (optional) 1 peanut sized piece
Asafetida powder – ½ tsp
Salt as needed
Oil 1 tbsp
Remove the root part of the coriander leaves. Wash and keep aside.
Roast the Urad dal and red chilies till golden brown.
After cooled down, first grind red chilies, tamarind, salt, Jaggery.
Then add the coriander leaves, Asafetida powder) and the Urad dal and add two tbsp of water and grind to a coarse paste.
Now in the Kadai or Thick Bottomed pan heat the remaining oil, add coarse red chillies, when it cracks, add the grounded paste and let it cook for 5 minutes.
After that reduce the flame and stir them till they start sticking to pan. It should go light brown in color.
Store it in a glass bottle. Keep in refrigerator.
Enjoy with rice or idly and dosas!
Source: sadhana kitchen