With the increasing hot weather, more yogurt is desirable. One use for yogurt is coconut chutney, the other is raitas and the other is lassi. More recipes are coming soon and how to make yogurt.
Serves 2-4
INGREDIENTS:
1 cup fresh coconut, finely grated
1-2 t fresh ginger, minced
1 generous T yogurt
1 T roasted chana dahl (or lightly toasted besan)
1 t lemon juice (or a pinch of tamarind paste)
1/2 c coconut water (or water)
salt, as desired
CHAUNCE:
1-2 T ghee
1/2 t cumin seeds
1/4 t black mustard seeds
1/4 t ground black pepper
4-5 curry leaves
DIRECTIONS:
- Put coconut in a blender with ginger, chana, yogurt, lemon and enough coconut water and or water to grind until chutney consistency. Pour into a bowl.
- Chaunce in hot ghee the mustard seeds, cumin, black pepper and curry leaves and add to the coconut mixture.
- Add salt and offer to Krishna with freshly cooked urad dahl dosas!
TIP:
Choose coconuts that are light colored and with no cracks or mold and make sloshing sound, full of coconut water