Kothimbir Vadi

Grind 200 g coriander, 15 g chili, 20 g ginger, 15 g garlic, and 20 g tamarind paste into a fine paste.

In a bowl, combine 150 g chickpea flour, the ground paste, 5 g chili powder, 8 g salt, 1 g Asafoetida, and 3 g turmeric powder.

Gradually add 300 ml water to the chickpea flour mixture, whisking until smooth and lump-free.