By Devi Poojari
This spicy and herby condiment is a thicker version of the classic green chutney and pairs perfectly with parathas, pakoras, dosas as well as a steaming plate of ghee rice, as it is eaten traditionally.
1 bunch coriander with stems, washed and chopped 6 cloves garlic ¼ cup coconut 2 dry red chillies 1 tablespoon chana dal 1 teaspoon urad dal 1 pinch asafoetida 10-12 curry leaves 1 teaspoon sugar 2 tablespoons vegetable oil Salt, to taste
Heat the oil in a pan and add the red chillies, urad dal and chana dal to let it splutter.
Add the asafoetida and curry leaves and let them crackle for a couple of minutes.
Add the garlic, followed by the coconut and sauté the mixture until the coconut is browned lightly and the moisture evaporates.
Season with salt and add the chopped coriander.
Sauté the mixture until the leaves and stems are wilted before taking off the heat and cooling completely.
Transfer the mixture to a blender jar and add the sugar.
Grind into a fine paste and adjust seasoning, if needed. Serve with accompaniments of choice.