Author Notes
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
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Ingredients
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1.5 cups
Coconut Flakes, Dried Un-sweetened
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2
Whole Dried Red Chiles
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1/3 cup
dry roasted peanuts
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3/4 teaspoon
salt
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1 cup
Plain yogurt
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1/4 cup
cilantro, finely chopped
Directions
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Blend the dry ingredients together in a food processor until very fine.
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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.
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Check seasoning. Serve with pita chips or pieces, as dip. Use as chutney, accompaniment to meats.
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