Title: Kothamallipodi (Dry Coriander Leaf Chutney)
Categories: Indian
Yield: 1 Servings

2 bn Coriander; cleaned & chopped
10 Sprigs curry leaves; cleaned
1 c Black gram dal
2 ts Asafoetida
Lemon-sized ball of tamarind
100 g Red chiles
2 tb Oil
Salt; to taste

Heat oil in a pan and stir-fry 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 on
Feb 17, 1998