Name: Coriander (Kothamalli) Pachadi
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 10 bunches Coriander Leaves (fresh, washed and chopped); 5 cups Coconut (freshly grated); 0 numbers Green Chilies (adjust based on spice level); 5 tablespoons Tamarind (or small lemon-sized ball soaked and pulped); 5 teaspoons Salt (or to taste); 10 tablespoons Oil (for tempering); 5 teaspoons Mustard Seeds (for tempering); 5 tablespoons Urad Dal (for tempering); 10 numbers Dried Red Chilies (broken, for tempering); 5 sprigs Curry Leaves (for tempering)

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How to Prepare

Wash the coriander leaves thoroughly and roughly chop them.
In a blender, add the chopped coriander leaves, grated coconut, green chilies, tamarind paste, and salt. Blend into a coarse paste with minimal water.
Heat oil in a small pan. Add mustard seeds and let them splutter.
Add urad dal to the pan and fry until golden brown.
Add dried red chilies and curry leaves to the tempering, sauté for a few seconds.
Pour the tempering over the blended coriander mixture and mix well.
Adjust salt and tamarind if needed. Serve fresh with idli, dosa, or rice.