First, wash and clean the coriander leaves. You can leave the tender portion of the stem and remove only the part of stem closer to the root.

Then, heat a pan with 1 tsp of oil, add the whole urad dal and saute until it just starts changing color. Add the green chilli and ginger and saute until the urad dal changes to golden brown in color. Transfer to the mixie. Saute the tamarind for a couple of seconds and add it to the mixie as well.

 

In the same pan, add the coriander leaves and saute until they wilt. Turn off the flame.

 

Add the coconut along with the urad dal to the mixie, add sufficient water and grind to a coarse paste.

 

Add the wilted coriander leaves, salt to the mixie and grind to a smooth paste. Transfer to serving bowl.

 

Again, heat a pan with the remaining oil, add the mustard. Once it splutters, add the broken urad dal, jeera and saute until they turn golden brown. Add it to the chutney.

 

Mix well and serve hot or at room temperature along with idli, dosa, bread, chapati, etc.