| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Sauces and |
1 |
Servings |
INGREDIENTS
| 1 |
|
Coriander leaves |
| 1 |
|
Mint leaves |
| 1 |
|
Green chilli |
| 1 |
oz |
Seedless tamarind |
| 1 |
t |
Salt |
| 4 |
T |
Water |
| 1 |
|
Onion |
INSTRUCTIONS
Wash and soak tamarind in water for 1/2 hour 2. Clean pick and wash
the coriander and mint. 3. Separate pulp from tamarind and squeeze out
the pulp. 4. Grind coriander, mint, green chili and onion to fine
paste. Add the tamarind pulp and salt. 6. Blend well. In an airtight
jar can be refrigerated for up to one week. Recipe By : Somesh Rao
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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