Pushpika sent me over this recipe, which is featured in our “Everyday International Recipes Cookbook “. It was a great condiment for a special picnic sandwich topped with cucumbers and tomatoes. See the recipe and photos here! It is not spicy and has a unique, slightly sour taste. With the extra, we spread on crackers and even mixed it into a cucumber salad.
For more great recipes, you can purchase the cookbook here. All proceeds will go to the MarketPlace Social Action program that is combating domestic violence.
Ingredients:
- ½ coconut or ½ cup desiccated unsweetened coconut
- 5 green chilies,
- ¼ inch ginger,
- 2 cloves of garlic,
- 1 small onion,
- 1 cup coriander leaves,
- ½ teaspoon salt,
- 1 teaspoon sugar,
- 3 cloves,
- 6 peppercorns,
- 2 teaspoons lime juice,
- 1 teaspoon jeera – Cumin,
- 1 teaspoon turmeric powder.
Grind all the above ingredients in blender. Serve with rice or spread on bread with a slice of tomato and cucumber.
First, we gathered the coconut, some cucumbers (from Pushpika's garden!), cumin, turmeric, chilies from our small chilie plant, and a lime
Then, we grated the coconut. Remember to keep the healthy coconut water if you are using a full coconut! As a time saver, you can purchase pre-grated coconut at the grocery store.
To prepare the ginger, we used a spoon to scrape off the skin then chopped.
Everything goes into the blender. No cooking required!
What a yummy sandwich topping!
The Finished Product. Enjoy!
(Find that beautiful napkin on the MarketPlace website here).
