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Ingredients12 m servings 215 cals
Original recipe yields 4 servings (1 /2 cup)
- Heat 1 teaspoon peanut oil in a small skillet over medium heat. Add fenugreek seeds, and fry for a few minutes until they darken slightly. Remove the seeds from the skillet and allow to cool.
- Place cilantro, cooled fenugreek seeds, dried chilies, salt, and tamarind paste into a blender. Puree until smooth, then transfer to a storage container, and top with 3 tablespoons peanut oil. Store in the refrigerator.
Per Serving: 215 calories; 14.3 g fat; 22 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 1869 mg sodium. Full nutrition