Ingredients:
2 cups packed fresh coriander leaves
3/4 cup grated fresh coconut
1-2 green chillis
1 1/2 cups thick curd (adjust according to consistency required)
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1/2 tsp chana dal (optional)
1 dry red chilli, de-seed and tear (optional)
1/2 tsp oil
Method:
Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.
Transfer the ground paste onto a serving dish and combine with beaten curd.
Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal,
chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
Turn off heat and pour over the coriander-curd mixture. Combine.
Serve with white rice or rotis.
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