| 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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