Recipe - Kothamallipodi (Dry Coriander Leaf Chutney)

2 bn Coriander; cleaned & chopped
10 Sprigs curry leaves; cleaned
1 cup Black gram dal
2 teaspoon Asafoetida
Lemonsized ball of tamarind
100 g Red chiles
2 tablespoon Oil
Salt; to taste

Heat oil in a pan and stirfry curry leaves, black gram dal, asafoetida and
red chilies till dal is brown. When cool, add coriander leaves, tamarind
and salt and grind in a mixie till well blended. Store in a bottle or
pickle jar.

From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy
Akhileswaran

Recipe by: Southern Delights by Parwathy Akhileswaran

Posted to FOODWINE Digest by Sharon Raghavachary schary@EARTHLINK.NET on
Feb 17, 1998