Coriander Dry Chutney
|Coriander leaves||1 1⁄4 Bunch (125 gm) (1 Large)|
|Tamarind||1 1⁄2 Tablespoon, break into small pieces (1 Lemon-Sized Bal)|
|Salt||1 1⁄2 Teaspoon|
|Til oil||1 Tablespoon|
|Oil||1 Teaspoon (For Frying, To Make It Golden Brown)|
|Urad dal||1 1⁄2 Tablespoon|
|Asafoetida||1 Dash (Or Use 1 Small Asafeotida Cake)|
|Whole red chilies||5 (To Taste)|
1. Pick the coriander leaves, discard the thick stalks, and wash thoroughly to remove all grit. Drain the water and spread on a cloth to remove all moisture.
2. After frying the chillies and dal, remove, and pour the rest of the oil into the ka-dai. Gently stir the leaves on very low heat until they are absolutely dry. Remove from fire, and allow to cool.
3. In a mixer run the fried chillies, asafoetida and tamarind. Then add salt, coriander leaves and the fried dal, and run again for 1 -2 minutes until all the ingredients are well blended.
4. Remove and bottle. It will keep 1-2 weeks, refrigerated.