Yield: 1 cup
Ingredient Amount
Fresh coconut, grated, toasted 2 oz
Ginger, fresh grated 1 tsp.
Chickpeas ( soaked in water, dried
And then pan toasted to golden
in 2 Tbsp.. coconut oil ) 1 oz.
Chilies, Jalapeños, without seeds 1 ea.
Kosher salt t.t.
Vegetable oil 1 oz.
Chilies, small dry red, ground 1 ea.
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Curry leaves, minced 1 ea.
Onions, minced 1/4 Cup
Yogurt, whole milk, drained as needed – about 1 cup
Method
1. Grate coconut (white part) and peeled ginger; grind to a coarse paste with roasted chickpeas and green chilies.
2. Mix in salt,set aside at room temperature in a small mixing bowl.
3. Heat oil in separate pan, add dry red chilies, mustard, cumin. When seeds begin to crackle add curry leaves and put the tempering spice mixture immediately into the cool grated mixture in the small mixing bowl. Allow to cool.
4. Mix in finely diced raw onions and gradually add yogurt to make a “dip” consistency . Allow to rest a few hours before serving. Makes a great dip for Dosa.
NOTE: See chef for explanation of toasting Chick peas before beginning.