A very popular condiment all over India, cilantro is easy to grow and adds wonderful aroma to any dish. From an Ayurvedic point of view, cilantro is a great digestive stimulant and opens your appetite, this recipe is balancing for all constitutions as there’s no chilli in this version and the cooling effect of the cilantro will counteract the heating qualities of the mustard seeds.
3 cups washed fresh cilantro
1 cup water
1 cup unsweetened shredded coconut
1 inch piece fresh ginger, peeled and finely chopped
1 tablespoon ghee
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 pinch hing
4 curry leaves, fresh or dried
1/2 fresh lime
1/4 teaspoon salt
Blend the cilantro leaves with the water, coconut and ginger at high speed until ground to a fine paste.
Stir it down if the blender gets stuck.
Heat a saucepan on medium heat and add the ghee, when warm add the mustard seeds, when they start popping add the cumin seeds, once these darken a few shades, add the hing, swirl the pan and finally add the curry leaves. Mix and turn off the heat and allow to cool before mixing into the cilantro paste.
Squeeze in the lime juice, add the salt and stir gently.