Ingredients
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1/2 onion, chopped
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1 tablespoon garlic, chopped
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1/2 inch ginger
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2 stalks lemongrass (only the lower part and not the grass like leaves)
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2 -3 lemon leaves (if you get kaffir lime leaves I am sure it is better but I make do)
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1/2 teaspoon fresh lemon rind
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4 tablespoons coriander leaves
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3 tablespoons fresh spinach leaves
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2 tablespoons fresh fenugreek leaves
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1 tablespoon mint leaf
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1/2 teaspoon salt
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1 tablespoon vinegar
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15 black peppercorns
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1 tablespoon coriander seed
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1 tablespoon cumin seed
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10 -12 hot green chili peppers (small and hot)
Instructions
- In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant.
- Do not allow to brown.
- Cool and grind with the rest of the ingredients in a blender.
- Store refrigerated for a week.