Kothamalli thokku/ Kothamalli puli

Kothamalli puli goes well with hot white rice and gingelly oil. It can be stored in refrigerator for up to 2 weeks.

Ingredients:

   Kothamalli Puli                                  
      Cooking Time : 10 mins

• Urad Dal - 2 tbsp
• Red Chilly - 3 to 5
• Coriander leaves - 1 bunch
• Tamarind - 1 tsp
• Salt to taste
• Gingelly Oil - 2 tbsp
• Mustard seeds - 1/2 tsp

Cooking Instructions:

• Dry roast urad dal, red chillies and keep aside. In the same pan add coriander leaves and tamarind. Saute till it shrinks. Grind everything to a smooth paste.

• Heat oil in a pan, add mustard seeds and allow it to splutter. Add the coriander paste and salt. Saute for a couple of mins or till it oozes out oil.

• Serve with hot white rice and vathal. Store the excess in glass container.