fresh coriander leaves - 1whole bunch
grated fresh coconut - 3/4
cupgreen chillis - 2
thick curd - 1 1/2 cups
salt to taste
mustard seeds - 1/2 tsp
hing/asafoetida - 1 pinch
fresh curry leaves - 8-10
split black gram (minappa pappu) - 1/2 tsp
chana dal (optional) - 1/2 tsp
dry red chilli, de-seed and tear (optional) - 1
oil - 1/2 tsp
1 ) Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.
2) Transfer the ground paste onto a serving dish and combine with beaten curd.
3) 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.
4) Serve with white rice or rotis.