[vc_row][vc_column width=”1/1″][vc_column_text]
This is my favorite quick dish and whenever I visit to my in law’s place, my MIL made it in huge quantities. We end up using it with everything we eat. And it comes handy when one is tired of cooking.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_tabs][vc_tab title=”Ingredients/Serving” tab_id=”1381107624-1-960fef-407d5437-c798bfa2-87911521-67b8″][vc_column_text]Ingredients:
- Coriander leaves – 2 bunch
- Tamarind paste – ¼ tsp
- Grated jaggery – 2 tsp
- Salt – to taste
To Grind:
- Channa dal – 1 tbsp
- Urad dal – 1 tbsp
- Red chili – 2 nos / to taste
For Seasoning:
- Oil – 1 tbsp
- Mustard seeds – ¼ tsp
- Asafetida – ¼ tsp
Time – 15-20 min (excluding leaf soak time)
____________
[/vc_column_text][/vc_tab][/vc_tabs][/vc_column][vc_column width=”3/4″][vc_tabs][vc_tab title=”Preparation” tab_id=”1381077929-1-860fef-407d5437-c798bfa2-87911521-67b8″][vc_column_text]Preparation:
- Cut the end part of the coriander stem and throw away. Chop the rest and wash it and dry it more than 3 hours. Overnight should be prefect.
- Take a Kadai, add few drops of oil, add the Urad and Channa Dal and Red Chili. Fry until golden color. Take it out and let it cool.
- Grind it into powder consistency in the Mixie. Take it out and keep it aside.
- In the same Mixie jar add the Coriander leaves, Tamarind paste and Salt. Grind it to the paste consistency. If needed add few spoons of water and grind.
- Take a Kadai, heat the oil and add Mustard seeds. When it splutters, add Asafoetida, Coriander paste, grated Jaggery and ground powder. Mix all of them together. The consistency should be little thick.
[/vc_column_text][/vc_tab][vc_tab title=”Preparation Images” tab_id=”1399001199679-1-25437-c798bfa2-87911521-67b8″][vc_column_text]
[/vc_column_text][/vc_tab][/vc_tabs][/vc_column][/vc_row]
Akka,
We can do the same with coriander stems alone (leaves optional). Just cut and wash the stems and grind with the same grinding stuffs as you said(include tamarind) and add salt. Asafoetida and jaggery can be added as well. This gives a raw taste. I used to do it every week just with stems to avoid discarding it.