Kothamalli Podi / coriander leaves mix

Ingredients:

Coriander leaves - 1 big bunch
Tamarind - 1 small lemon size
Urad dhal - 1/2 cup
Dry red chilies - 20
Asafoetida - 1 tbsp
Salt to taste
Oil - as required

Method of Preparation:
1. Heat 1 tsp oil and roast the urad dhal in it. Keep aside to cool.
2. Add a little more oil if necessary and roast the red chilies and remove on to the cooling urad dhal.
3. When they have cooled down add asafoetida and salt and grind to a coarse powder. Keep aside.
4. Now chop off just the root portion of the coriander leaf bunch.
5. Wash the bunch thoroughly, drain and chop them finely along with the stem.
6. Spread the chopped stalks on a cloth or newspaper and let them dry for about an hour.
7. Mix the chopped stalks to the dhal powder.
8. Add the tamarind to the mixture and dry grind nicely.
9. Add 2 tbsp of hot oil to the kothamalli podi and mix thoroughly. Let the mix cool down.
10. Store in an air-tight container and use as needed.
11. This kothamalli podi is an excellent side dish for curd rice. Also you can mix it with hot rice with a little ghee or gingily oil with papad as the side dish.

Happy cooking:)