Preparation Method: 
Purée cilantro in a blender with jalapeño, water, brown sugar, lime juice, and salt.
Transfer to a bowl and stir in yogurt.

Serve pappadams with chutney and pickle for dipping.
1 cup fresh cilantro sprigs
1 to 2 jalapeño chiles, seeded and coarsely chopped
2 tablespoons water
2 teaspoons packed brown sugar
2 teaspoons fresh lime juice
1/2 teaspoon salt
3 tablespoons well-stirred plain yogurt (preferably whole-milk)

Accompaniment: finely chopped lime or mango pickle

Preparation Time: 
A few minutes
Chef's Name: 
Fatema E Quilonwala