© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing
by Usha and Dr. Vasant Lad
Makes approximately 3 cups
Doshic Notes
- Vata :: Balancing
- Pitta :: Balancing
- Kapha :: Balancing
Ingredients
- 2 cups unsweetened, shredded coconut
- 1 1/2 inch piece of fresh ginger, peeled and chopped fine
- 1 tablespoon fresh cilantro leaves
- 1/2 small green chili, chopped
- 2 cups water
- 2 tablespoons ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 1 pinch hing
- 4 curry leaves, fresh or dried
- 1/2 fresh lime
- 1/4 teaspoon salt
Preparation
- Put the coconut in a blender with the ginger, green chili and cilantro. Add the water and blend until smooth.
- Heat a saucepan on medium and add the ghee, mustard seeds, cumin seeds, hing and curry leaves. Cook until the seeds pop.
- Pour the spices into the blended mixture. Squeeze in juice from the lime, stir in salt and gently mix.
- Store in refrigerator. Keeps for 2-3 days.
