1 (1-inch [2.5-cm]) piece ginger root,
peeled
1–2 green Thai, serrano, or cayenne
chiles, stems removed
6–7 mint leaves, stems removed
¼ cup (4 g) fresh cilantro
1 teaspoon coarse sea salt
1 teaspoon red chile powder or cayenne
2 tablespoons Tamarind Juice (see
recipe on page 66) or 1 teaspoon
tamarind paste
1 cup (237 mL) water
1 tablespoon oil
1 teaspoon black mustard seeds
5–6 curry leaves, roughly chopped
3 whole dried red chiles