| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian, Condiments | 4 | servings |
INGREDIENTS
| 1 | bn | Coriander leaves |
| 1 | bn | Mint leaves |
| 1 | Green chili | |
| 1 | oz | Seedless tamarind |
| 1 | ts | Salt |
| 4 | tb | Water |
| 1 | md | Onion |
INSTRUCTIONS
Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week. From: Hz225wu@unidui.Uni-Duisburg.De (M Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98
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