Makes: 1 jar | Suitable for vegetarians Ⓥ

Introduction

One of the most important condiments in South India, this is served at all meals of
the day, particularly with dosas, idlis and Sambhar.

Many communities have their own version; this is Rafi's son, Lee’s recipe that he found whilst travelling in Mysore and Kerala. He has been on a mission for many years to discover the best recipe and he says that this is not only the tastiest but also the simplest to make.

Ingredients

Instructions 

1. In a food processor, blend the drained lentils, coconut, chilli and coriander with a little water until you achieve a single cream consistency.
2. Heat the vegetable oil in a small frying pan and add the curry leaves, mustard seeds and chilli and fry for 5 minutes until the chilli is dark. Set aside and cool.
3. Combine the coconut mixture with the fried seeds and season to taste.