5 to 6 green chilies , roughly chopped
2 tbsp tamarind (imli)
salt to taste
4-5 tbsp grated coconut
1 cup chopped coriander (dhania)
1 tbsp coconut oil or any other refined oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split Bengal gram)
1 tsp urad dal (split black lentils)
1 whole dry kashmiri red chilli, broken into pieces
7 to 8 curry leaves (kadi patta)
1 tbsp thinly sliced garlic (lehsun)
1 tbsp grated jaggery (gur)
Combine the green chilies, tamarind, salt and 2 tbsp of water together and blend in a mixer to a smooth the paste.
Add the coriander and 1 tbsp of water and blend again to a smooth paste. Keep aside.
Heat the oil in a skillet and add the mustard seeds.
When the seeds crackle, add the chana dal, urad dal, red chillies, curry leaves and garlic and saute on a medium flame till the dals turns light pink in colour, while stirring continuously.
Add the prepared coriander paste and saute on a slow flame till the oil separates, while stirring continuously.
Add the jaggery and saute
for another 2 minutes, while stirring continuously. Serve with idlis or dosas.