Recipe credit: Darshana Muzumdar
Serves 4 as part of a traditional Indian meal.
Ingredients
- 1” fresh ginger piece
- 1½ cups fresh grated coconut
- 1” ball of tamarind (or more to taste)
- 2 green chillies
- ¼ tsp oil
Method
- Wash and chop the ginger.
- Roast the green chillies and ginger pieces in the oil on a low flame taking care not to burn them. Add a few more drops of oil if necessary.
- Grind all the ingredients into a fine paste with as little water as possible.
For the Whole-Food Plant-Based (WFPB) version:
- Do not use oil. Roast the ginger on low heat in an iron tempering ladle.
- The chillies can cause coughing so use them without roasting.
- Grind everything together as above.