Heat 1 tsp oil in a pan. Fry red chillies, garlic, urad dal and tamarind till the urad dal becomes golden brown.

Transfer the roasted contents to a bowl. To the same pan add the chopped coriander leaves and saute for 1 minute.

To that add grated coconut and saute for 2 minutes.

Cool the contents and blend it to a coarse paste in a blender.

Coriander chutney is ready to be served with hot rice.