one of my favourite for idli or dosa or for rice.
Coriander leaves – 1 bunch
Red Chillies – 5 to 6
Tamarind – a big gooseberry size
Urad dhal – 2 tablespoons
Asafotida/Perungayam – a small piece
Salt – 1 teaspoon or as per taste
Oil – 2 teaspoon
Wash the coriander leaves and spread it on a clean towel and allow to dry in shade. Then chop them into small pieces.
In a kadai put the oil and fry asafetida and urad dhal till it turns light brown. Then add tamarind and fry for a while. Then add red chillies and fry just for a second.
Finally add cut coriander leaves and fry for few more seconds. Remove and cool it. Add salt and grind it to a coarse paste without adding any water.
This can be taken with idli/dosa or with curd rice. Also it can be mixed with hot rice along with a teaspoon of ghee or gingelly oil.