Yogurt Coconut Dip (Narkeler Raita)

Recipe Ingredients

1 1/2 tablespoons	22ml	Vegetable oil
1/2 teaspoon	2.5ml	Black mustard seeds
1 tablespoon	15ml	Peeled - grated fresh ginger
		(or made into a paste)
1 teaspoon	5ml	Seeded - chopped fresh green chili (or), to taste
1 cup	93g / 3.3oz	Coconut, dried flaked or shredded sweetened see note
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Plain yogurt - (lightly beaten until smooth)

Recipe Instructions

1. Heat oil in a skillet over medium low heat. Fry the mustard seeds until they start to pop. Add ginger and chili, keeping the skillet partially covered to avoid splattering the cooking area. As soon as ginger is lightly browned, turn heat to low. Add coconut and stir several times. Remove from heat.

2. Combine salt and yogurt in a bowl. Add the coconut mixture. Refrigerate for at least 30 minutes to help develop the flavors.

4 to 5 small servings.

Serving suggestions: This raita is perfict for dunking boiled potatoes, lightly steamed vegetables, and vegetable fritters. Try also with any vegetarian or fish dish.

Note: Grind coconut in a blender to a coarse powder. If available, use freshly grated or thawed, frozen shredded coconut, sold in Asian markets, to give this raita a fresh flavor.

Source:
The Healthy Cuisine of India by Bharti Kirchner

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