Sauce (recipe for a multicooker)
Description
Universal dressing for salads and hot dishes. This traditional Georgian sauce is made on a base of sour cream. Mint is a must, but not regular mint — it should be the ombalo variety. Unfortunately, it's unavailable in our latitudes, so I used regular mint instead. There are different types of tkemali, but today we'll make the yellow version with cilantro and basil. It's perfect with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Wash the plums and place them in the multicooker bowl, then pour in water to cover them. Cook under the lid in "Soup" mode for 7 minutes.
- 2
Step 2
Once the plum skins start to crack, remove them to a colander to drain the liquid. Do not discard the liquid. Let the fruits cool down.
- 3
Step 3
Wash the greens, dry them, and chop. Put them into a blender together with minced garlic and spices. Remove the pits from the plums, then add the fruit along with 0.5 cup of their cooking broth to the blender. Blend until smooth.
- 4
Step 4
Season the sauce, pour it into the multicooker bowl, and cook in "Soup" mode for 3 minutes, stirring. The tkemali can be served immediately or transferred into jars, covered with lids, and stored in the refrigerator.