Coconut And Mint Raita
|Bean sprouts||50 Gram (2 Ounce)|
|Chilli/1/2 teaspoon chilli powder||1 Small|
|Coriander||1 Bunch (100 gm) (small bunch)|
|Tamarind paste||1 Tablespoon|
|Natural yoghurt||300 Gram|
|Coconut powder||50 Gram (2 Ounce)|
Soak the tamarind paste in 2 tablespooms of very hot water for 10 minutes. Wash and dry the chilli, then cut in half lengthways to remove the seeds. Rise the bean sprouts and dry with a piece of kitchen paper. Remove the roots from the spring onions, then chop the bulbs and stalk into small chunks.
After soaking the tamarind paste, release the juices by squeezing and rolling it in your hands. Strain the juice through a sieve and pour it into the bowl of a blender. Add the onions, half the chilli, the bean sprouts and the coconut powder. Blend everything together until it becomes a smooth paste.
Empty the yoghurt into a large mixing bowl and stir with a fork. Slowly add the herb and spice paste, season to taste and stir well. Pour mixture into serving bowl.
Wash the mint and coriander leaves, then chop finely. Add half to the bowl of yoghurt and stir in. Leave to cool in the fridge for at least 30 minutes. Garnish the dish with the rest of the mint and coriander immediately before serving.