Kothambari soppu thokku ( coriander leaves dry chutney)

Ingredients 

Kothambari soppu (coriander leaves)—2 cups chopped along with tender stems.

Channa dhal (kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Menthya seeds (fenugreek seeds)—1 tablespoon 

Jeera (jeerige//cumin seeds)—1  tablespoon

Black pepper corns(menasu kaalu)—1 teaspoon 

Asafoetida//hing—1 teaspoon 

Tamarind(hunase hannu//imli)—small lemon size 

Bydagi red chillies—4 to 5

Jaggery( Bella//gud) —small piece or 1 tablespoon 

Salt to taste 

Oil —3 tablespoon 

Mustard seeds(sasive)—1/2 teaspoon 

Method 

Chopp and wash  the coriander leaves thoroughly and drain the water.

Heat  little oil in a kadai or pan,once hot add channa dhal,urad dhal,jeera, hing ,fenugreek seeds,peppercorns,red chillies and fry on medium flame until the dhals turns brown.

Add tamarind also.

Take out of stove and cool and transfer it to the mixer jar.

Grind them to coarse powder  and add washed coriander leaves.

Now grind everything adding jaggery and salt and little water to a smooth paste.

Now to make thokku

Heat oil in a thick bottomed kadai or  pan,once hot add mustard seeds, sauté till mustard seeds splutters.

Now add in ground paste and fry until all the water content evaporates and oil leaves .

Turn off the heat and cool completely.

Now thokku is ready 

Store in glass jars.

You can eat with hot cooked rice.

Refrigerate for longer shelf life.