|
Ingredients
|
Quantity
|
|
Coriander –cleaned and chopped
|
2 bunches
|
|
Curry leaves – cleaned
|
10 springs
|
|
Black gram dal
|
1 cup
|
|
Asafetida
|
2 tsp
|
|
Tamarind
|
lemon-sized ball
|
|
Red chillies
|
¼ pound
|
|
Oil
|
2 tbsp
|
|
Salt
|
to taste
|
Heat oil in a pan and stir-fry curry leaves, black gram dal,
asafetida and red chillies until dal is brown. When cool, add coriander leaves,
tamarind and salt and grind in a blender until well blended. Store in a bottle
or pickle jar.
