Dips and Sauces
Coriander Dip
1 cup finely chopped fresh coriander leaves
¾ th cup freshly grated coconut or dried unsweetened coconut
3 hot green chilies (or as desired for hotness)
2 teaspoons cumin seeds (dry roasted)
2 teaspoons sugar
Juice of 3/4 lime
Salt to Taste
Blend all the above ingredients at high speed in a blender adding just enough water to make a thick pouring consistency. Store in refrigerator. Serve chilled or at room temperature.
Tamarind Dip
½ cup Tamarind pulp or Dried tamarind powder
½ cup Soft fresh dates
¼ Th cup Soft jaggery or Brown Sugar
1 teaspoon Red chili powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Salt
Blend all the chutney ingredients in a blender at medium high speed until smooth. Taste for sweetness and sourness according to your taste. The chutney should be more on the sweeter side than sour. Remove in a dipping dish. Keep refrigerated.