Total Calories: 39
1. Place the semolina and oil in a small nonstick wok or saucepan and roast, stirring and shaking the pan over medium-low heat, until the semolina is golden, about 5 minutes. Add the coconut and asafoetida and cook, stirring, another 2 minutes.
2. In a blender, blend together the yogurt, curry leaves, ginger, green chili pepper, and salt until smooth. Add the roasted semolina and coconut mixture, and blend again until smooth. Allow to rest about 30 minutes so the semolina can absorb the yogurt and expand. Transfer to a serving dish and refrigerate at least 2 hours. Mix in the cilantro and serve chilled. This chutney stays fresh in the refrigerator about 1 week. Do not freeze.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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