Prep time: 10 mins – makes 1 cup (240ml)
- 1 teaspooon cumin seeds
- 3 tablespoons (45ml) sesame seeds
- ¼ cup freshly grated coconut ore ¼ cup chopped almonds
- 1 full cup (240ml) trimmed fresh coriander
- 1-2 hot green chilles, seeded
- ½ inch peeled chopped ginger
- 2 tablespoons water
- ¼ cup sour cream/yogurt (optional)
- 1 tablespoon raw sugar/jaggery
- 1 teaspoon salt
Combine the cumin seeds, sesame seeds and coconut or nuts in a heavy frying pan and place over low heat. Dry-roast, stirring frequently, until the coconut or nuts darken a few shades. Combine this mixture and remaining ingredients in a food processor and process until smooth. (you may need to add more water). Covered well, will keep for 2 days in fridge.