Ingredients

The following ingredients have 3 Servings
  • 1 handful stinging nettles or spinach
  • 1 piece onion, sliced
  • 1/2 cup yogurt
  • 3 tablespoons coconut flakes
  • 1/2 teaspoon cumin seeds
  • 4 pieces black peppercorns
  • 1-2 pieces curry leaves
  • 1 pinch asafoetida(optional) and sea salt
  • 1 teaspoon mustard seeds
  • 3 teaspoons ghee or oil

Instruction

  • Fry the onion with cumin seeds, black peppercorns, chili, and curry leaves with ghee or coconut oil. If you use other greens like spinach, you can add it fresh.
  • When the veggies are soft and the spices are fragrant, add it to the food processor with yogurt and coconut. Whizz it all up till it becomes smooth paste. Add a little water if it’s thick, and season with salt.
  • For tempering. fry the mustard seeds with ghee or coconut oil but be warned they will pop and go all over the stove.So make sure you cover it when frying.
  • Serve it cold with rice or dip papadum, but you can dip anything in it.