Bipins Tarka Coconut Dip
This recipe combines the creamy richness of natural yogurt with the vibrant flavors of coconut, curry leaves, and a medley of spices. The marriage of tangy yogurt with the heat of chillies and the fragrant aromas of mustard seeds offers a delightful sensory experience. Embrace the bold flavors and textures in this dish for a satisfying and flavorful meal.
— Constant Cookbook
Ingredients
- 500g natural yoghurt
- 150g of Dessicated coconut
- 1 tsp of small brown mustard seeds
- 10 fresh curry leaves
- 4 small dry chillies (whole)
- 1 tbsp of sunflower oil
- 1 clove of garlic crushed and very finely chopped
- 3 green chillies finely chopped
- 1 tsp of cooking salt
- 20g of fresh coriander chopped
- 2 tsp of ajawan seeds
- 2 pinches of hot smoked paprika
Instructions
- Mix the coconut, yoghurt, chopped chillies, coriander, salt, garlic together in a bowel
- Heat up the oil in a very small till hot, drop in the mustard seeds, whole dry chillies, curry leaves and temper for 30-60 seconds tills the mustard seeds start popping and releasing the flavours and aromas. Pour the heated mixture on to the yoghurt and coconut mix
- Put the mixture into 2-3 serving bowles, sprinkle the surface with ajwan seeds and a couple of pinches of hot smoked paprika and few leaves of coriander.
Yield
Serves 8
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