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Title: Coconut Sambal (Jaffna Style)
Categories: Indian
Yield: 1 Batch
1/4 lb Fresh ginger
1 ts Ghee
1 c Coconut; grated
1/2 Lime or yogurt
1 Onion
1/8 ts Mustard seeds
2 Green chiles
1 3/4 ts Urad dal
Salt
Peel the ginger and fry it whole for 5 minutes with the chiles. Pound
together the ginger, chiles, and coconut into a paste. Fry the mustard
seeds, dal, and onion. Mix with the ginger, lime, and salt. If using
yogurt, omit lime juice, and use enough yogurt to make the mixture
soft but not runny.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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