[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3/4 c Chopped cilantro; firmly
- 1/2 c Chopped fresh mint; firmly
- 1 Fresh hot green chili; (how
- 1 tb Lemon juice
- 3/4 c Plain yogurt
- 1/4 ts Salt; (up to 1/2)
Preparation
Try this. Its served as a condiment in most Indian restaurants: if you dont have access to papadums to dip into the stuff, corn chips will do quite nicely, along with any other items you usually like to dip into spicy substances. (from Madhur Jaffreys World of the East) Put first 4 ingredients in a blender or food processor along with 3 TB water. Process until smooth. Beat yogurt in a bowl until it is creamy. Add cilantro mixture and fold in. Add salt to taste. Okay, heres something else. This sauce is suggested for serving with baked fish fillets, but Ive also used it (without cooking it and with the addition of chopped scallions) in a red bean salad. It looks Georgian (former Soviet, that is!) in origin. Posted to CHILE-HEADS DIGEST by pamra@rockland.net (Alexandra Soltow) on May 11, 1998
