Coconut Relish

Preparation 1. Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed. Put into a small serving bowl. 2. Heat the ghee or oil over medium-high heat in a small frying pan. When it is very hot, carefully add mustard seeds. Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter. When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree. Mix thoroughly, check for salt, and serve. Note: This relish may be prepared ahead and refrigerated for up to 2 days. Remove from refrigerator at least 15 minutes before serving. Julie Sahni shares her tips with Epicurious:• One coconut will contain more than enough meat for this recipe. See tips from Gourmet on cracking and grating fresh coconut. . • Use full-fat yogurt for the most authentic results. • Ubiquitous in Indian cuisine, usli ghee is similar to French clarified brown butter and adds a distinct nutty flavor. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. Reprinted with permission from Classic Indian Vegetarian and Grain Cooking by Julie Sahni ©1985 William Morrow and Company, Inc.