Coconut and chili dip

Coconut and chili dip

This is a hot and spicy dip and sauce. You can make this sauce hot or mild. This can be served as a dip for many kinds of savoury snacks and as sauce for rice and breads.

                                     Recipe summary
                                              For 
                                 Coconut and chili dip
Preparation time: 10 minutes
Cooking time: 5 minutes to fry the ingredients
Grinding time: 10 minutes
Serves: 4

1. In a medium sized frying pan or a wok add 2 table spoon vegetable oil and heat it. When the oil is hot, add 10 dry chillies and fry for 1 minute. 

Dry chili,onion,
coconut,curry leaves,
tamarind and mustard

2. Add 1 large onion coarsely chopped and fry for 2  minutes. 

3. Add 5 grams ginger shredded, 10 gram tamarind pulp without seed and  ½ teaspoon salt and fry for 1 minute.



4. Finally add 80 grams shredded coconut fry for 1 minute.

Coconut and chili dip

5. Remove all the fried ingredients and put in a blender. Retain the remaining oil in the frying pan.
Add ¼ cup water to the blender and grind well. Taste seasoning and transfer the contents to a bowl.

6. Fry ½ sprig chopped curry leaves and ½ teaspoon mustard seeds for 1 minute in the remaining oil and mix with the  pureed chili sauce in the dish. 

The dip is ready. It is a tasty dish.

                                                                                  

                    Recipe follows in detail with pictures.

                     

                                    
Preparation time: 10 minutes
Cooking time: 5 minutes to fry the ingredients
Grinding time: 10 minutes
Serves: 4

Dry chili,onion,coconut,curry leaves,tamarind and mustard

Ingredients
Main
10 dry red chillies
1 large onion coarsely chopped
80 grams shredded coconut
Others
5 grams ginger shredded
½ teaspoon mustard seeds
½ teaspoon salt
½ sprig curry leaves
10 gram tamarind
¼ cup water
2 table spoon vegetable oil

Method

Frying dry chili,onion and tamarind

In a medium sized frying pan or a wok add oil and heat it. When the oil is hot, add dry chillies and fry for 1 minute. Add onion and fry for 2  minutes. Add  ginger and tamarind and fry for 1 minute.

Adding coconut

Finally add shredded coconut, salt and fry for 1 minute.

Final stage

Remove all the fried ingredients and put in a blender. Retain the remaining oil in the frying pan.
Add the water to the blender and grind well. taste the seasoning and transfer the contents to a bowl.
Fry the curry leaves and mustard seeds for 1 minute in the remaining oil and mix with the pureed chili sauce.
The dip is ready. It is a tasty dish.