coconut and red chili sambal

coconut and red chili sambal

Makes 2 cups (800 g) Preparation 10 minutes Cooking 5 minutes

cups (500 g) shredded,
unsweetened coconut (frozen,
reconstituted dried or freshly
grated)
2–3 dried red chili peppers, to taste
1 tablespoon prepared sambal chili paste
2-in (5-cm) piece peeled and sliced fresh ginger
3 tablespoons fresh lemon juice
1 cup (250 g) plain yogurt
1 cup (40 g) coarsely-chopped fresh coriander leaves (cilantro)
Salt, to taste
Garnish
1 tablespoon oil
1 teaspoon black mustard seeds
2 tablespoons minced fresh curry leaves

1 Blend the coconut, red chili
peppers, sambal chili paste and
ginger in a blender or food
processor until minced.
2 Add the lemon juice, yogurt,
and fresh coriander leaves, and
blend again, scraping the mixture
from the sides with a spatula until
it becomes very smooth. Add the
salt and transfer to a serving bowl.
3 Make the garnish: heat the oil in
a small non-stick saucepan over
medium-high heat and add the
mustard seeds and curry leaves.
Lower the heat and cover until the
spluttering subsides. Add to the
sambal and stir lightly. Serve, or
refrigerate for up to 2 weeks.