Ingredients
Yield: 6 servings
- 3 Cups cilantro
- 1 to 2 green chilies (adjust to taste, deseed for low heat)
- 2 teaspoons of cumin seeds
- 2 to 3 medium garlic cloves
- 1/2 teaspoon salt
- 2 to 4 teaspoons cold water (use as little as possible)
- Mint if needed (this can over power the cilantro use caution)
Description
This cilantro sauce is made with fresh cilantro and basic spices. It goes perfect with Samosas and is also said to be great with some sandwiches, Pakoras, cutlets, Dhokla or with any kinds of snacks you may like.
Preparation
- Rinse cilantro under running water. Shake off well to get rid of excess water.
- Remove and discard any mature stalks. If your cilantro is mature a lot of the times this may cause it to taste soapy, metallic or bitter.
- In a blender or high speed mixer chop the leaves roughly. Do not blend to long this may cause the sauce to taste bitter.
- Peel garlic and make sure it has not begun to sprout.
- Remove the stalks of the chilies. If you prefer low heat, deseed the chilies.
- Add chilies, salt, cumin seeds and garlic to blender jar. If you cant eat spicy and pungent foods, you may want to start with a little piece of chili and 2 garlic cloves, adjust towards the end.
- Add cilantro, lemon juice and water. Start only with a few tablespoons of water (2 Tbsp).
- Blend the ingredients to a smooth sauce, scraping the sides every 30 to 40 seconds. Add more water only as required while blending.
- You need this to be a thick consistency but add more water if you feel you’d like it les thick.
- Taste test and add more salt, chilies, lemon juice as required.
- Serve with any snacks you like such as pakora, samosa and sandwiches.
- Cover and refrigerate the leftover for 4 days, giving it a good stir before use.