Another India inspired recipe! Great with chapatti or uttapam (rice pancake)!!
~ Vegan & Gluten-Free ~
Ingredients:
100g shredded unsweetened coconut
3/4 cup coconut milk (beverage or can)
1 tbsp fresh green chilli pepper (seeds removed), finely chopped
1/4 cup cilantro, finely chopped
3 tbsp plain coconut yogurt
1/4 cup water
1/4 tsp salt
dash fresh ground pepper
1 tbsp grape seed oil
1 tsp yellow mustard seeds
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp cumin powder
1/2 tsp chilli powder
In a medium bowl add shredded coconut, coconut milk, coconut yogurt, green chilli pepper, cilantro, salt and pepper together, mix and set aside, let sit for 30 minutes. In a small frying pan warm grape seed oil to low-medium heat and add yellow mustard seeds, black mustard seeds and cumin seeds. Stir constantly for 2-3 minutes. Add cumin powder and chilli powder and stir constantly again for another 2-3 minutes. Do not let spices burn. Lower heat if it seems too high (depending on your stove). Add spices to shredded coconut mixture. Stir well to combine. Let mixture rest for about 1 hour. Serve at room temperature. Delicious with crackers or flat breads!
Store in air tight container in fridge for up to 4 days.
Makes about 6-8 servings
Prep & rest time:
Prep time ~ 30 minutes
Rest time ~ 1 hour
Love the Power of Food:
Cilantro (Coriander)
This beautiful leafy herb and also spice (coriander seeds) has been shown to have numerous health benefits including anti-inflammatory properties, antimicrobial properties and cholesterol-lowering effects.
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