- Coriander 1Bunch
- Urad dhal 1Tbs
- Red chillies Few
- Tamarind Small piece
- Asafoetida 1/4spoon
- Salt To taste
- Tomato 1
- Coconut scraped 1Tbs
- Seasame oil 1Tbs
- Heat oil in a pan and roast urad dhal and red chillies till golden brown.
2.Pour it into the mixer jar and allow it to cool.add tamarind,salt and asafoetida to it.
3. With the rest of the oil in the pan saute the washed coriander and cut tomatoes.
4.Cool this also and grind the ingredients that is in the mixer with one spoon of scraped coconut first and then add the coriander leaves and the tomatoes.grind to a coarse paste and not very fine.
It can be served with hot rice and seasame oil when you make more kozhambu.
I have added tomato and coconut just for binding, because when you saute the coriander leaves it shrinks in size so to add volume i have added tomato and coconut.
It is also an accompaniment for idli,dosa,upma and uthappam if made little watery.