Kothamalli Poondu Thogayal

How to Prepare

1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add 20 dried red chilies and roast until they turn slightly darker, about 1-2 minutes.
3. Add 2 cups of coriander leaves and 1 cup of garlic cloves to the pan. Sauté for 2-3 minutes until the leaves wilt.
4. Turn off the heat and let the mixture cool down to room temperature.
5. Transfer the cooled mixture to a mixer grinder. Add 1 cup of tamarind paste and salt to taste.
6. Grind everything into a coarse paste without adding water. If needed, add 1-2 tablespoons of water for grinding.
7. Heat 4 tablespoons of oil in the same pan for tempering. Add 2 teaspoons of mustard seeds and let them splutter.
8. Add 2 teaspoons of urad dal and fry until golden brown.
9. Pour this tempering over the ground thogayal and mix well.
10. Serve with hot rice or dosa.