Coriander Coconut Thuvaiyal

Every 2-3 days we buy fresh coriander leaves, curry leaves and amaranth or methi leaves. While growing in South, we bought those greens sold in bunches fixed at certain prices. People bargain to get those bunches with the vendor which my mom would never ever do at all. Here in North, along with vegetables, greens are sold in grams. Vendors measure the big bunch of greens in their measuring scales.

To get good quality greens, vegetables and fruits at a fairly cheaper price, winter is the best season.

Ingredients:
Coriander leaves - 2 cups (firmly packed)
Grated coconut - 1/2 cup
Dry red chillies - 3 (or as per taste)
Bengal gram - 1 tbsp.
Black gram whole (dehusked) - 1 tbsp.
Tamarind - gooseberry size
Salt (to taste)
Oil

Method:
Fry the Bengal gram and black gram till their colour changes to golden. Add the tamarind and sauté for few seconds.
Remove. Again in the same pan, add red chillies and fry. Cool.
Wash the coriander leaves well.
Grind all.

Posted in: Coconut, Coriander leaves, Thuvaiyal