Ingredients Jump to Instructions ↓

  1. 2 bunches coriander -- cleaned and chopped

  2. 10 sprigs curry leaves -- cleaned

  3. 1 cup black gram dal

  4. 2 teaspoons asafetida lemon-sized ball of tamarind

  5. 1/4 pound red chiles

  6. 2 tablespoons oil salt -- to taste

Instructions Jump to Ingredients ↑

  1. Preparation : Heat oil in a pan and stir-fry curry leaves, black gram dal, asafetida and red chiles 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.


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