Mild green chili dip with ginger and grated coconut

In this recipe hot green chili is made mild with the cooling coconut.

This goes well with Indian snacks like roti, thosai, idly chapati vadai  even with flat breads and baguette.

Mild green chili dip with ginger and grated coconut

                                    Recipe summary
                                              For
         Mild green chili dip with  ginger and  grated coconut

Preparation time: 15 minutes
Cooking time: 2 minutes

serves : 4

1. Add 5 green chillies coarsely chopped,1 large onion coarsely chopped, 80 grams shredded coconut 5 grams ginger, ½ teaspoon salt to a blender with ¼ cup water. Grind into a smooth paste.

Green chili,onion,curry
 leaves,dry chili,ginger,
lemon juice,coconut
 and mustard

2. Heat 2 table spoon vegetable oil in a medium sized frying pan or wok. Add ½ teaspoon mustard seeds to splutter and  add dry chili and ½ sprig curry leaves and fry for 1 minute. Add the ground paste and fry for 2 minutes.

3. Remove from heat and add 1 tablespoon lime juice (or to taste). Taste for seasoning.

Mild green chili dip with 
ginger and grated coconut

The dip is ready. If you want a little hot you can add more green chili. If you want it milder just reduce the chili. For very mild dip use 1 chili.



Double the quantity of ginger, to get a ginger sauce with green chili.

Mild green chili dip with  ginger and  grated coconut is ready.

                          Recipe follows in detail with pictures.


Preparation time: 15 minutes
Cooking time: 2 minutes
serves : 4

Ingredients
Main

5 green chillies coarsely chopped
1 large onion coarsely chopped
80 grams shredded coconut
Others
5 grams ginger shredded
1 dry chili
½ teaspoon mustard seeds
½ teaspoon salt
½ sprig curry leaves
1 tablespoon lime juice (or to taste)
¼ cup water
2 table spoon vegetable oil

Green chili

     

Green chili,onion,curry leaves,dry chili,ginger,lemon juice,coconut and mustard

                                                 

Method
Add all the above ingredients except lime juice, curry leaves, dry chili and mustard seeds to a blender with water . Grind into a smooth paste.

 Chili blended in small blender

Heat oil a medium sized frying pan or wok. Add mustard to splutter and add dry chili and curry leaves and fry for 1 minute. Add the ground paste and fry for 2 minutes.
Remove from heat and add lime juice.
The dip is ready. If you want a little hot you can add more green chili. If you want it milder just reduce the chili. For very mild dip use 1 chili.

Double the quantity of ginger, to get a ginger sauce with green chili.