INGREDIANTS: • 1 cup coriander leaves with tender stem • 4tbsp thick yogurt • 10-15 mint leaves • 2 garlic cloves • 1/2tsp roasted cumin powder • 1½tsp. sugar • 2tbsp Sev/ gram flour vermicelli • 1/2tbsp lemon juice • Salt to taste
Method:- • Blend the cilantro leaves, mint leaves, Sev, garlic cloves, cumin powder, salt and sugar to paste consistency you can add a little water at a time to help the blending well. • Then add lemon juice and yogurt and pulse a few times to mix well. • Serve as a dipping sauce along with kebabs, tandoori or fried Indian starters.
