Coriander leaves - 1 bunch
Tamarind - lemon size
Urad dhal - 3 tablespoons
Dry red chillies - 4 or 5
Dry coconut (kopparai) - 1/2 cup (OPTIONAL)
Salt - as per taste - (approx. 1/2 tsp.)
Hing - 1/8 tsp.
Oil - 2 tsp.
Discard the roots and wash the coriander leaves well. Dry the leaves overnight on a clean towel. Chop the leaves roughly.
In a pan, heat oil and fry chillies and urad dhal to golden brown colour. Transfer to a vessel. In the same pan, fry chopped coriander leaves in a spoon of oil, till it wilts and you get a nice aroma. Keep aside, saute the tamarind for a minute, set aside. Now saute the dry coconut for half a minute, keep aside. Reserve some urad dhal for tempering finally. Blend all these in a mixie to a coarse powder. This goes well with idli, dosas, arisi upma and curd rice. Tastes good with or without dry coconut. This can also be mixed with hot rice and ghee.
NOTE: Stays good for a week and stays for 15 days when refrigerated.