1 teaspoon cumin seeds

3 tablespoons sesame seeds

1/4 cup (60 ml) freshly grated coconut

1 cup (250 ml) trimmed fresh coriander, slightly packed

1/2 inch (1 cm) piece of peeled fresh ginger root, chopped

1 tablespoon water

1/4 cup (60 ml) yoghurt or sour cream

1 tablespoon raw sugar

1/2 teaspoon salt


What to do;

Combine the cumin seeds, sesame seeds, and grated coconut in a heavy frying pan and place over low heat. Dry-roast, stirring frequently, until the coconut darkens a few shades.

Combine the coconut mixture and the remaining ingredients in a food processor and process until smooth. You may need to add more water. Transfer to a bowl and serve, or cover and keep refrigerated for up to 2 days.



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