2 tablespoons vegetable oil
2 teaspoons chana dal
1 cup fresh grated coconut flesh (or use frozen)
2 green chillies
2cm-piece ginger, peeled and roughly chopped
½ teaspoon salt
1 tablespoon lime juice
½ teaspoon black mustard seeds
2 teaspoons urad dal
2-3 dried red chillies
1 teaspoon cumin seeds
1-2 sprigs curry leaves
pinch asafoetida (optional)

Fresh coconut really is best to use here. One coconut will give you more flesh than required. I tend to grate all the coconut and what I don’t use, I store in an airtight container in the freezer for later use. You can also find packets of frozen, shredded coconut flesh in some supermarkets and Indian food stores.

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1.In a pan, heat half the oil and fry the chana dal for 2-3 minutes until golden.
2.Put into a blender with the coconut, green chillies, ginger, salt and lime juice.
3.Blend until smooth adding water if required, to loosen. Put into a serving bowl.
4.In the same pan add the remaining oil over a medium heat.
5.Add the mustard seeds until they pop, then add the urad dal, dried chilli and cumin, and fry for 1-2 minutes until fragrant and the dal turns golden.
6.Add the curry leaves and asafoetida, if using, and cook until the leaves pop.
7.Scatter over the top of the coconut.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings