• 1 cup shredded unsweetened coconut
  • 1/2 cup plain yogurt
  • 1 tbsp. chopped onion
  • 1 tsp. fresh green chile, minced
  • 1 tsp. salt
  • tempering oil:
  • 1 tbsp. canola oil (or coconut oil)
  • 1 tsp. black mustard seed
  • 14 tsp. cumin seed
  • 1/4 tsp. black pepper, ground


Combine coconut, yogurt, onion, green chile and salt in a food processor. For the tempering oil, heat the canola oil in a small pan over medium heat. Add the mustard seeds and cumin seeds and cook until the seeds crackle and pop, 1-2 minutes. Remove from heat and add black pepper. Pour the tempering oil into the processor with the yogurt mixture and process to mix. Pour into a serving bowl and add salt, if needed. Refrigerate and serve chilled.


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