Dry Coriander Chutney

INGREDIENTS

coriander leaves a big bunch, cleaned, washed well,  drained and chopped
chana dal  1 cup
urad dal  1 cup
red chillies 10-15 or as per taste
salt to taste
hing 1/4 tsp
tamarind a small marble size or more depending on the taste
oil wee bit

METHOD
in a pan, add wee bit oil, chana dal, red chillies, fry till the dal is light brown, add the urad dal and fry stirring continuously till both the dal are brown and a nice aroma comes
add hing and tamarind, remove from fire
once cool, powder the dals, chillies, tamarind coarsely
add the chopped coriander leaves and salt
powder till fine or slight coarse
this goes well with bread toast, idli, dosai, can be mixed with hot rice, roti
if dry, this last for months in the fridge if handles carefully ( only if it lasts that long !)

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