Hara Masala

Hara masala means “green blend.”

This spice mixture works best if prepared immediately before use.

This recipe comes from Raghavan Iyer’s book, 660 Curries, page 19.

1 cup firmly packed fresh cilantro leaves and tender stems

1 cup firmly packed fresh mint leaves

8 medium-size cloves garlic

4 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and 1/8 inch thick)

  1. Stuff all the ingredients into a food processor and chop, using the pulsing action, until they appear well minced. (This fresh-cut-grass-like herb blend should not be watery. If you allow the machine to run continuously, rather than pulse, that is exactly what will happen.)
  2. Use the mixture immediately.

Note: Either fresh spearmint or peppermint leaves will do.

Makes 1 cup

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