made chutney with it...Here's mom's coriander chutney recipe.This chutney will be sweetish due to the addition of sugar. Sugar is to mask the bitterness of cori.
1 bunch coriander leaves with stem- chopped roughly...
2 green chillies -slit & saute in oil till whitish
a handful of urad dhal -stir fry in oil until slightly brown. Add asafoetida to it before taking off fire.
karumbu sakkarai- a tblsp or more-this chutney will be sweetish. so add to ur liking
gooseberry sized tamarind.
Saute the cori & tamarind in a tsp oil until the cori is wilted & starts to turn slightly brownish.
Take all in a mixie cup. Add salt & grind adding minimal water to a rough paste. This goes well with rice & can be stored in fridge for 3-4 days. If using with idli/dosai, add more water & grind to a slightly smooth paste.
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