Recipe courtesy of Maya Kaimal
Total:
10 min
Active:
5 min
Yield:
1 cup
Level:
Easy

Ingredients

Directions

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.

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