Kothambri soppina thokku with kokum

Cilantro/Coriander leaves - 2 cups cleaned and chopped
Red Chillies 10 - 12
Cumin seeds - 2tsp
Fenugreek seeds - 1 tsp
Kokum - 8-9 pieces soak in warm water
Salt

Tempering
Oil -2tbsp
Mustard seeds -1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig

Method:

•      Dry roast red chillies Cumin seeds and fenugreek seeds one by one  and let it cool... 
•      Meanwhile roast the chopped cilantro till it shrivels a bit add kokum pcs roast a bit.. allow it to cool
•     Grind the chillies, Cumin seeds and fenugreek seeds and rock salt ( I use it because its healthier than table salt but you can use table salt)
• When nicle powdered add cilantro and kokum grind 
• Now heat oil prepare tempering add the cilantro paste stir till it lleaves oil .. cool...
• This stays good for 3-4 days but if you want to preserve for more days you need to add oil liberally...

Note:
   Clean kokum thorougly as it may have small stones then soak in water use only kokum pieces... you can use the water in any other dishes