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• 1/2 cup peanuts, roasted
• 10 large cloves garlic, peeled
• 2 green chili peppers
• 1 cup fresh cilantro leaves
• 3 tablespoons tamarind paste
• 5 tablespoons water
• 1 teaspoon sugar
• Salt to taste
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 5 curry leaves
• 1 teaspoon sesame seeds
In a food processor or a blender, blend together the peanuts, garlic, chiliesand cilantro until minced. Add the tamarind paste, water, sugar and salt and mix again to make a smooth puree. Add more water if needed for blending. Adjust the seasonings.
Heat the oil in a large saucepan over medium-high heat and add the mustard seeds, lower the heat and cover the pan until the spluttering subsides. Add the curry leaves and sesame seeds and stir about 30 seconds. Add the tamarind mixture to the pan and simmer over low heat for 2 minutes. Cool and serve immediately or refrigerate up to two weeks.
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