100 g cooked chickpeas
8 crushed, dried green chillies
3 curry leaves
75 ml oil or ghee
350 g grated fresh coconut
salt
pinch of ground asafoetida
1 tsp mustard seeds
25 ml ghee
50 ml lemon juice
8 crushed, dried green chillies
3 curry leaves
75 ml oil or ghee
350 g grated fresh coconut
salt
pinch of ground asafoetida
1 tsp mustard seeds
25 ml ghee
50 ml lemon juice
method
1. Golden fry 100 g cooked chickpeas, 8 crushed, dried green chillies and 3 curry leaves in 75 ml oil or ghee; allow to cool, then grind to a paste with 350 g grated fresh coconut and salt.
2. Fry a pinch of ground asafoetida and 1 tsp mustard seeds in 25 ml ghee until the seeds crackle, then add to the paste with 50 ml lemon juice. Serve chilled.
2. Fry a pinch of ground asafoetida and 1 tsp mustard seeds in 25 ml ghee until the seeds crackle, then add to the paste with 50 ml lemon juice. Serve chilled.
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