Recipe credit: Darshana Muzumdar
Serves 4-6 as part of a traditional Indian meal
1 bunch coriander leaves
3-4 less spicy green chillies
1 ball of tamarind the size of a small lemon (or juice of 1 lemon)
1 small lemon sized ball of jaggery (palm sugar)
rock salt to taste
Clean and wash the coriander two or three times. Drain thoroughly and chop coarsely.
Add all the ingredients into a blender jar and grind it coarsely into a semi-liquid consistency using as less water as possible.
For the Whole-Food Plant-Based (WFPB) version:
Replace the jaggery with soft or soaked dates or raisins.