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Kothamallipodi (Dry Coriander Leaf Chutney) Recipe

Makes 2 to 3 cups


  • 2 bunches coriander, cleaned and chopped
  • 3 1/2 oz sprigs curry leaves, cleaned
  • 1 cup black gram dal
  • 2 tsp asafoetida
  • Lemon-sized ball of tamarind
  • 3 1/2 oz red chiles
  • 2 tbsp oil
  • Salt, to taste


1. Heat oil in a pan and stir-fry curry leaves, black gram dal, asafoetida and red chilies till dal is brown.
2. When cool, add coriander leaves, tamarind and salt and grind in a mixie till well blended.
3. Store in a bottle or pickle jar.


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Main Ingredient:Herb and Spice
Cuisine:Asian / Indian
Preparation Method:Baking
Dish:Spreads and Sauces / Chutney

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