• Wash the coriander leaves and cut the washed coriander leaves,
  
• Heat little oil in pan on medium low heat and fry urad dal/uddina bele and red chillies until the dal turns golden brown. turn off the heat and transfer it to the mixer jar
  
• powder the dal and red chilli
  
• and then add cut coriander leaves along with salt, tamarind, jaggery, and enough water to make it a fine paste
  

To make the thokku:

• Heat the oil in a thick bottom pan, once hot add hing, add mustard seeds, once it pops add the kottambari paste.
  
• Fry it until all the water evaporates and oil leaves the mix. keep it on medium high heat, stir it continuously.
• Once the water evaporated, oil leaves the mix. Turn off the heat and once it is cooled completely store it in a glass bottle.
  
• You can eat this with rice and coconut oil or ghee, best for travel as well.