A few years ago, some friends and I asked a co-worker, Mak Ganghurde, to come over give us a cooking class on Indian food. We each got to ask for one favorite and he threw in a few more. This is the one I've made the most since then. I've reduced the spice level a bit and changed the amounts of some of the rest, but I definitely still think of it as Mak's. —Queen of Spoons
Coconut Flakes, Dried Un-sweetened
Whole Dried Red Chiles
dry roasted peanuts
cilantro, finely chopped
In This Recipe
Blend the dry ingredients together in a food processor until very fine.
Hand mix dry ingredients into bowl with yogurt and cilantro. (Technically cilantro is optional, but not when I make it!) Let sit for 15 minutes for flavors to blend.
Check seasoning. Serve with pita chips or pieces, as dip. Use as chutney, accompaniment to meats.