Preparation – 10 minutes
Makes 2 cups
Ingredients
1 cup/80g dried shredded coconut
1 – 2 cups lukewarm water (start with 1 cup for right consistency)
¼ cup/25g toasted split channa dāl
1 tsp finely chopped ginger
½ – 1 red/green chili (according to taste and strength of chili)
3 sprigs fresh coriander
¼ tsp tamarind paste
1 tsp jaggery
½ tsp fine rock salt
Preparation
1. In blender, add coconut, dāl, ginger, chili, coriander, jaggery, salt and tamarind paste.
2. Add 1 cup water and grind until a thick paste, add water to adjust for desired consistency.
3. Adjust seasoning, adding more salt, sweet, sour (tamarind) or pungent (chili), as needed.
Serve
Once – twice a week with rotti, chapati, dosa or rice. Suitable morning or evening, in all seasons.
Variation
- Use 1 whole, grated fresh coconut.