1 c. coriander leaves 1/2 tsp. salt 1 c. mint leaves 1/4 tsp. tamarind extract 2 red chilies 2 cloves garlic 1 1/4 Tbsp. oil
Saute both leaves in 1 tablespoon of oil over medium heat for 5 minutes. Saute the 2 chilies in a drop of oil for 1 minute. Grind sauteed leaves and chilies with salt, tamarind and garlic into a fine paste. Goes well with yogurt rice.