3 cups coriander leaves

1 cup water

1 cup shredded coconut

0.5 small chilli, chopped

3cm piece of ginger, chopped

1 tbsp ghee

0.5 tsp cumin seeds

0.5 tsp black mustard seeds

1 pinch asafoetida (hing)

4 curry leaves

1/2 fresh lime

0.5 tsp salt

– Blend coriander, water, coconut, chili, ginger to a paste

– Heat ghee, add cumin, mustard seeds, hing and curry leaves until seeds pop

– Cool, add paste, lime juice, salt, stir

– Keeps for 2-3 days in fridge