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Categories:
coconut onion ginger green chile yogurt lemon juice salt water mustard seeds red peppers Curry vegetable oil
Viewed: 39 - Published at: 5 years agoIngredients
- 1 cup grated unsweetened coconut
- 1/2 cup finely chopped onion
- 1 teaspoon minced ginger
- 1 teaspoon minced green chile, serrano, Thai or jalapeno
- 1/4 plain low fat yogurt
- 1/2 teaspoon fresh lemon juice
- 3/4 teaspoon salt
- 1/2 cup water, as needed
- 1/2 teaspoon mustard seeds
- 2 dried red peppers
- 8 curry leaves or 2 bay leaves
- 2 tablespoons vegetable oil
Method
- In a food processor or blender grind coconut, onion, ginger, green chile, yogurt, lemon juice, and salt with as little water as needed for a moderately thick (not watery) consistency.
- Set aside.
- In a covered medium frying pan, heat the mustard seeds, dried red peppers, and curry leaves in oil over medium high heat until the seeds begin to pop.
- Uncover, add ground coconut mixture, and stir for 10 seconds.
- Remove from heat and transfer to serving bowl.
- Serve at room temperature as dip for snacks.
