225 g coriander leaves and stems
3 fresh green chillies
50 g grated coconut
25 g grated root ginger
juice of 1 lemon
1 tsp sugar
salt
1 tsp mustard seeds
3 fresh green chillies
50 g grated coconut
25 g grated root ginger
juice of 1 lemon
1 tsp sugar
salt
1 tsp mustard seeds
method
1. Blend 225 g coriander leaves and stems, 3 fresh green chillies, 50 g grated coconut, 25 g grated root ginger, the juice of 1 lemon, 1 tsp sugar and salt to a paste.
2. Fry a pinch of ground asafoetida, 1 tsp mustard seeds and 3 crushed dried curry leaves in 25 ml oil or ghee until the seeds crackle, add to the blended mixture and serve chilled.
2. Fry a pinch of ground asafoetida, 1 tsp mustard seeds and 3 crushed dried curry leaves in 25 ml oil or ghee until the seeds crackle, add to the blended mixture and serve chilled.
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