Coriander leaves - 1 big bunch
Tamarind - a lemon sized ball
Dry red chillies - 4
Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Remove the roots and wash the coriander leaves. Grind coriander leaves, tamarind and chillies to a smooth paste.
In a heavy-bottomed pan, heat gingelly oil and add mustard seeds and hing. When mustard seeds splutter, add the ground paste, salt as per requirement and stir it often so that it doesn't stick to the pan. When oil leaves the sides and thick, transfer it to a bowl.
Store in a sterile bottle.
This can be used as a side dish for idli, dosa, chappati, poori, curd rice and can also be mixed with cooked rice and is a quick lunch box meal.
Goes well with roasted appalam or papad.