Coriander Chutney/Pickle

Ingredients:

Coriander a bunch
Tamarind lemon size (Soak it in water)
Dry Red Chili 6 to 8 ( As needed)
Garlic pods 3 to 4
Tomato 1
Uridal 3 Teaspoon
Mustard 1 Teaspoon
Salt
Oil

Method:

• Wash the coriander leaves and chop it.
• Add little oil to kadai and add 2 Teaspoon of urid dal and fry till it turns golden brown colour.
• Add dry red chili and garlic fry for 2 minute.
• Add tomato, coriander leaves and salt and fry for 4 to 5 minutes.
• Switch off the stove and allow the content to cool.

• Grind the content in a mixie or blender along with the tamarind pulp.
• Heat a kadai and add 4 to 5 tablespoon of oil.
• Add mustard when it splits add 1 teaspoon urid dal.
• Then add the grinded content to kadai.
• Allow the content to boil till oil separates.

Pour the coriander chutney in a airtight container and store it in fridge. This goes well with rice as well as dosa and idli.