Coconut Relish

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   Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed.

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   Put into a small serving bowl.

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   Heat the ghee or oil over medium-high heat in a small frying pan.

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   When it is very hot, carefully add mustard seeds.

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   Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter.

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   When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree.

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   Mix thoroughly, check for salt, and serve.

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    Note: This relish may be prepared ahead and refrigerated for up to 2 days.

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    Remove from refrigerator at least 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.