Ingredients:

3 cups fresh cilantro
1 cup water
1 cup unsweetened, shredded coconut
1 inch piece fresh ginger, peeled and chopped fine
1 Tbsp. ghee
1/2 tsp. cumin seeds
1/2 tsp. black mustard seeds
1 pinch hing (asafoetida)
4 curry leaves, fresh or dried
1/2 fresh lime (juice)
1/4 tsp. salt
1/2 small chili, chopped (optional)

Pitta only: Avoid or reduce the chili and mustard seeds

Wash the cilantro leaves and remove the stems. Put in a blender and blend at high speed along with the water, coconut, ginger (and chili, if desired), until it becomes a finely ground paste. You may need to stir it down a few times.

Heat a saucepan on medium heat and add the ghee, cumin seeds, mustard seeds, hing, and curry leaves. Fry until the seeds pop. Cool and mix into the cilantro paste.

Add the lime juice and salt, and stir gently.

Can be stored in the fridge for 2-3 days.

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