Coriander Leaves and Curd Chutney

Ingredients:

4 cup coriander leaves
¼ cup grated fresh coconut
2 green chilies
1 ½ cup thick curd (adjust according to consistency required)
Salt to taste

For seasoning:

½ tsp mustard seeds
¼ tsp asafetida
10 fresh curry leaves
½ tsp urad dal
½ tsp chana dal (optional)
1 dry red chilli
1 tsp oil

Direction:

Heats the pan with 2 tsp of oil and fry the chopped coriander leaves. Turn off the strove. Now grind coriander leaves, coconut, green chilies, and salt to a fine paste with out 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 chilies and asafetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine. Serve with white rice or rotis.