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.