3 medium size bunches of coriander
1 cup of trimmed mint leaves tightly packed(optional - I harvested this from my garden)
3 green chillies
salt to taste
2-3 teaspoon tamarind paste
two pinches of hing
small piece of jaggery
Trim the coriander and mint leaves and wash them thoroughly. Let all the water drain completely. Transfer the leaves with the rest of the ingredients to the mixer and grind it into a coarse paste without adding water. You can check if salt, spice and tamarind is all well blended. Heat up generous amount of oil in a pan (about 5 table spoons) and season a tsp of mustard and 2 teaspoons of urad dal. Add the paste and cook until you get a nice aroma and the oil begins to leave. By now the paste would have also changed color. You can keep this paste for up to a month refrigerated or for a longer time in the freezer.
I usually never bother to remove the water completely. Then the cooking time of the paste is little bit more. This way the consistency of the paste is more looser than what I got today. This can be used as a spread on bread as well. Today, I made sure there was absolutely no water at all before grinding. As a result, my paste was much thicker than the usual.
I used some of my paste to make a cup of coriander rice. It was soooo yummy:-)
I am sending this entry to Herbs and Flowers in my platter- Coriander originally started by PJ of seduce your Tastebuds