credits : indianfoodforever
img credits : paddusrecipehouse.blogspot
Ingredients
2 c coriander leaves, chopped. (dhania patta)
5 red chilies (sabut laal mirch)
¼ tsp asafetida (hing)
Medium sized ball of tamarind, free of seeds (imli)
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds (rai dana)
Salt to taste
5 red chilies (sabut laal mirch)
¼ tsp asafetida (hing)
Medium sized ball of tamarind, free of seeds (imli)
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds (rai dana)
Salt to taste
Method:
· Heat oil in a pan and add asafetida, urad dal and whole red
chilies in it.
· Take them out and keep aside once they start spluttering.
· In the same oil, fry the mustard seeds and keep them aside
separately
· Now in a mortar and pestle, beat the coriander leaves, tamarind
and the fried urad dal mixture. (or grind in a mixie) to this chutney, add salt
to your taste and the fried mustard seeds.
· Store in a jar and refrigerate.
