Ginger, Garlic, Coriander Paste.

Mahanandi » Ginger~Garlic~Coriander Paste : For Jihva (Allam Vellulli Kottimera Mudda):
Paste - a preserve for future use.
Ginger, garlic and coriander, together ground into a smooth paste is something that I often use in my daily cooking.
Almost all traditional tomato and coconut based curries (pulusu, subjis) need at least a teaspoon of ginger-garlic-coriander paste.

Ginger root - peeled, sliced to small pieces - Half cup
Garlic - peeled and sliced to small pieces - Quarter cup
Fresh coriander (cilantro) -finely chopped - 1 cup
Salt - quarter teaspoon

Take them all in a blender/food processor or in a mortar.
Grind them to smooth consistency without adding water.
Remove to a clean glass jar, seal tightly and store in the refrigerator. (Remains fresh from one week up to a month.)
Whenever needed, take the required amount with a clean spoon.
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