1 bunch coriander leaves (25 4 Tbsp. urad dhal
pieces) 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 1/4 c. water
(small piece)
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, finely, first. 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 dosai 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.