Kottambari Soppu (Coriander/Cilantro) Chutney with Coconut

Chutney can be either made for immediate use or for storage purpose. This specific chutney is made for immediate use

You will need: 
Grated Coconut -1/2 Cup
Kothambari Soppu (Coriander Leaves) - 1/2 Cup
Tamarind - 1/2 Lemon Size
Green Chilies - 3-5 as per taste
Salt to taste

Urad Dal Seasoning (Oggarane):
Oil - 1 tsp
Mustard Seed - 1 tsp
Urad Dal - 1/2 tsp
Red Chilli - 1
Curry Leaves - 4-5


Method:

• Grind all ingredients together with very little water to make a thick paste. 
• Add Urad Dal seasoning:
• Heat oil in a small seasoning pan
• Add Mustard seeds
• Add Urad Dal
• Once the urad dal is turned red to brown, add crushed red chilli and curry leaves

Serves about 3-4 people
Skill level: Easy/Intermediary
Goes well with: Dose, Idli, Rotti, Pongal, etc
Cooking Time: 10 mins