Allam Kothimeera Pachadi (Ginger - Coriander Leaves Chutney)

Dal Mixture - Heat 1 tsp of Oil in a small pan. When hot, add 1 tbsp of split Black Gram Dal (Minapappu), 1 tsp of Bengal Gram Dal (Senagapappu) (optional) and 1 tsp of Coriander Seeds. When golden brown, add 2 slit Green Chilies and 2 dry Red Chilies and toss for a minute. Finally add a big pinch of Asafetida and immediately remove from heat. Keep aside to cool.

Ginger & Coriander - Remove the skin on 1½ - 2 inch Ginger and slice into thin pieces. Clean a big bunch of Coriander Leaves (about 1½ cups) and chop them. In the same pan, add 1 tsp of Oil, add ginger and sauté till it turns red (approx 3 minutes). Add the coriander leaves and sauté further for a minute. Remove from heat and cool.

Grind - Grind the roasted dal mixture, sautéed ginger-coriander, 1 tbsp of grated Coconut (optional), 1 tbsp Tamarind paste, 2-3 tbsp Jaggery along with Salt to taste, to a slightly coarse paste by adding about ¼ cup of Water.

Popu (Seasoning)- Heat 1 tsp of Oil in a small pan. When hot, add ½ tsp of Mustard Seeds. When they splutter, add ½ tsp of split Black Gram Dal (Minappappu) and 6-7 fresh Curry Leaves and toss till they are golden brown. Add this seasoning to the ground chutney.

Serve with idlis, dosas or rice.