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 1 cup grated unsweetened coconut- 2 tablespoons sour cream
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 3 dried red chiles, crumbled
- ¼ cup Plain Mountain High Yoghurt
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Place the grated coconut, sour cream, and salt in a blender, and blend to a smooth paste. Set aside.
Heat the oil in a small frying pan over medium heat, add the mustard seeds and crumbled chiles, and cover. When the mustard seeds stop popping, lower the heat and sauté the spices for 1 to 2 minutes. Remove from heat and set aside to cool.
Gently stir yoghurt into coconut mixture. Stir spices into the coconut mixture. Serve at room temperature or chilled. Refrigerate leftovers.
Makes about 2 cups.
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| Calories - 210 |
| Total Fat - 11g |
| Cholesterol - 5mg |
| Potassium - 228mg |
| Sodium - 247mg |
| Total Carbohydrates - 6g |
| Protein - 2g |
| Fiber - 3g |
| Calcium - 2% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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