Coconut Relish
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed
2
Put into a small serving bowl
3
Heat the ghee or oil over medium-high heat in a small frying pan
4
When it is very hot, carefully add mustard seeds
5
Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter
6
When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree
7
Mix thoroughly, check for salt, and serve
8
Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed
9
Put into a small serving bowl
10
Heat the ghee or oil over medium-high heat in a small frying pan
11
When it is very hot, carefully add mustard seeds
12
Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter
13
When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree
14
Mix thoroughly, check for salt, and serve
15
Note: This relish may be prepared ahead and refrigerated for up to 2 days
16
Remove from refrigerator at least 15 minutes before serving
17
Note: This relish may be prepared ahead and refrigerated for up to 2 days
18
Remove from refrigerator at least 15 minutes before serving