Gluten Free, quick and nutritious
It is a complete food rich in calories, vitamins, and minerals.
Cooking Time: 5 minutes
INGREDIENTS:
For Dip:
200 grams frozen shredded coconut
50 grams of dry roasted chickpea or peanuts
2 fresh green chilli or 1 inch of frozen crushed green chilli
100 ml milk
1 teaspoon salt
½ teaspoon sugar
2 inch of frozen grated ginger
For Garnish:
1 teaspoon of oil
1 tablespoon of black mustard seeds
10 fresh or frozen curry leaves
2 whole dried red chilli
STEPS:
STEP 1. Put all ingredients for coconut dip in a food processor/grinder until it forms a smooth paste, keep adding milk if needed and let it grind for a minute or two for shredded coconut to get smooth.
STEP 2. For garnish, heat oil in a small ladle, add mustard seeds, red chilli and curry leaves until lightly roasted.
STEP 3. Add this to the dip, mix well, let it sit for 15-20 minutes for flavour of garnish to permeate.
HANDY TIPS:
- You can use fresh or frozen shredded coconut, the taste of the dip will be the same.
- roasted chickpeas can be replaced with peanuts or almonds, they will give the same smoothness and a different flavour to the dip.
Four Steps or Less 