This is a recipe I got from my mother-in-law as it was one of the dishes my husband liked as a child. It is a do-ahead filling and can easily be kept in the refrigerator for 7-10 days. It also makes a great light snack for a picnic.
Difficulty Level: Easy
Preparation Time: 5 - 10 Min
Ingredients
For the filling:
Cilantro- 1(4 oz. or almost 125gms) bunch
Shredded fresh coconut- 2 1/2 tbsp
Salt-to taste
For the sandwich:
Bread- 4 slices
Vegetable spread/ butter- 1 tsp
The filling should give you a lot of sandwiches, depending on how much you apply on each slice of bread. I made only 2 here, just for presentation purpose.
The green paste in the bowl is the filling, and NOT A DIP.
Difficulty Level: Easy
Preparation Time: 5 - 10 Min
Ingredients
For the filling:
Cilantro- 1(4 oz. or almost 125gms) bunch
Shredded fresh coconut- 2 1/2 tbsp
Green Thai chillies (പച്ച മുളക്) - 2 (You may have to experiment a couple of times to get the right level of spice)
For the sandwich:
Bread- 4 slices
Vegetable spread/ butter- 1 tsp
Grind the coconut and green chillies to a fine paste, using as little water as possible. Add the leaves of the cilantro all at once and grind to a fine paste. Add salt and mix well. To assemble the sandwiches, apply the vegetable spread/ butter on one slice. Apply the green paste to the other slice. Put the sandwich together and cut off the edges to make it more beautiful.
The filling should give you a lot of sandwiches, depending on how much you apply on each slice of bread. I made only 2 here, just for presentation purpose.
The green paste in the bowl is the filling, and NOT A DIP.
