Kothamallipodi (dry Coriander Leaf Chutney)

The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
	Indian	Indian	1	Servings

INGREDIENTS

2		Coriander, cleaned & chopped
10		Sprigs curry leaves, cleaned
1	c	Black gram dal
2	t	Asafoetida
		Lemon-sized ball of tamarind
100	g	Red chiles
2	T	Oil
		Salt, to taste

INSTRUCTIONS

Heat oil in a pan and stir-fry curry leaves, black gram dal,
asafoetida and red chilies till dal is brown. When cool, add  coriander
leaves, tamarind and salt and grind in a mixie till well  blended.
Store in a bottle or pickle jar.  From: Southern Delights (Recipes To
Remember From Palakkad) by  Parwathy Akhileswaran  Recipe by: Southern
Delights by Parwathy Akhileswaran  Posted to FOODWINE Digest  by Sharon
Raghavachary  <schary@EARTHLINK.NET> on Feb 17, 1998

A Message from our Provider:

“No one understands like Jesus”