Coconut Chutney

• Dessicated coconut – 1½ cups

• Mild yogurt – 1½ cups

• Cold water – ½ cup

• Minced fresh ginger – 1 tbsp

• Hot green chilies, chopped – 2 tsp

• Freshly ground black pepper – ¼ tsp

• Salt – ½ tsp

• Peanut oil – 2 tbsp

• Black mustard seeds – 1 tsp

• Split urad dal – 1½ tsp

• Fresh curry leaves – 10 or 12

• Yellow asafetida powder – ¼ tsp

1. Whisk together the coconut, yogurt, water, ginger, chilies, pepper and salt in a bowl. If necessary, add a little more water to form a moist, almost pourable consistency.

2. Heat the oil in a small pan over moderate heat. When the oil is hot, drop in the mustard seeds, and fry them until they crackle. Add the urad dal, and fry it until it turns golden brown. Drop in the curry leaves – careful – they can crackle violently.

3. Sprinkle in the asafetida, swirl the pan, and quickly empty the whole pan of fried seasonings into the chutney. Mix well and serve.

2½ cups