A favorite accompaniment with dosa’s, idli’s, upma’s and anything you want to experiment it with. The dash of lemon and yogurt added to the recipe makes it tangy and extremely tasty.

Makes: 2 cups Serves: 4 persons

Cooking time: nil Preparation Time: 15 minutes

Ingredients to be ground to paste

• 1 cup grated fresh coconut
• 1 tablespoon dahlia/bhunna channa/ roasted channa dal
• 1 green chilli
• 1 teaspoon chopped ginger

Ingredients for Seasoning

• ½ teaspoon mustard seeds
• 1 teaspoon oil for seasoning
• 4 curry leaves
• ¼ teaspoon lemon juice
• ¼ cup thick yogurt
• 1 tablespoon chopped coriander leaves
• Salt to taste

Method

Grind all the ingredients except the seasoning together with ½ cup of hot water. Hot water prevents the coconut from getting curdled and sticky.

Heat oil in a small pan; add mustard seeds and curry leaves. Allow it to crackle.

Add the seasoning to the ground coconut mixture; add the yogurt, lemon juice and salt to taste and mix well.

Garnish with coriander leaves.

Find more recipes @ Archana's Kitchen