Ingredients

• Coriander seeds – 200g
• Urad dal – 1 tbsp
• Fenugreek seeds – 1/2 tsp
• Green Chillies – 2
• Garlic clove – 2
• Small onion – 1
• Ginger – 1/8
• Tamarind – A tiny ball
• Coconut – 1/6
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Asafoetida – A pinch
• Curry leaves – Required
• Oil – Required
• Salt – Required

How to Prepare

Total Preparation Time: 10-20 minutes

1. Roast coriander seeds, fenugreek seeds without oil and make it cool, grind well then keep aside
2. Take a bowl, add 100ml water and then dissolve the tamarind ball by your hand, filter it, save the syrup and keep aside
3. After that grind coconut, grate ginger, chop garlic and keep aside
4. Take a pan, add some oil, after oil heats up, add cumin seeds
5. Once seeds splutter, add urad dal then add 3 red chillies
6. After dals become golden, add garlic, ginger, asafoetida, curry leaves
7. Then add grinned coriander seeds and saute for 2 minutes
8. Then add grated coconut and fry them for another 2 minutes
9. Turn off the flame and allow them to cool for 5 minutes
10. After cool down completely, add them into a blender
11. Grind them well for 1 minutes in high speed after that add tamarind juice, salt
12. Blend them after a minute till it becomes paste then add another 100ml water
13. Blend them for a minute till it reach the think water consistency, after that transferred them into a bowl and keep aside
14. For seasoning, take a pan, heat with 2 tsp oil then add mustard seeds
15. Once mustard starts crackling, add 1/2 tsp urad dal, red chillies and curry leaves
16. Fry it for a minute, then add this temepering into the prepared coriander chutney
17. Now the tendering Coriander seeds Chutney is ready for serve