Coriander Chutney Powder

Servings: 200-300 grams

Ingredients:

Content	Quantity	Comment
Channa dal	1 cup
Urad dal	1 cup
Toor dal	¼ cup
Coriander leaves	1 cup	Cleaned, dried on clean towel and chopped
Dried red chillies	8-10
Mustard seeds	1 tbsp
Tamarind	1 small Lemon size
Copra	½ of medium size copra	Sliced
Oil	1-2 tbsp
Hing	½ tsp
Salt	To taste

Method:

Dry roast the dals separately on medium flame and allow it to cool.

       

       


Add a tbsp of oil to the pan and add mustard seeds, once it starts spluttering, add tamarind and roast a bit. Add the coriander leaves and roast till light dry. Do not burn the leaves. Set aside to cool. Do not mix this with the dals.

       


Roast the red chillies till light brown and set aside to cool. 

       


Grind the ingredients in step 2 with red chilies and copra to a smooth powder. 

       


Add the dals to this mixture along with  hing and salt and grind it to a light coarse powder. 

       


Cool and serve with dish of your choice.