Directions:
- Place the coconut and yogurt in a blender or food processor. Process to a paste-like consistency. Transfer to a medium bowl.
- Heat the oil in a medium saucepan over medium heat. Stir in chili peppers, mustard seed, and cumin seeds. Cook until mustard seeds start to pop. Spoon over the coconut mixture. Cover, and refrigerate until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.46 Kcal (500 kJ) | ||
| Calories from fat | 93.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 16% | |
|---|---|---|---|
| Cholesterol | 1.99mg | 1% | |
| Sodium | 13.65mg | 1% | |
| Potassium | 168.5mg | 4% | |
| Total Carbs | 6.07g | 2% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 25.2mg | 42% | |
| Iron | 0.7mg | 4% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 202.85 Kcal (849 kJ) | ||
| Calories from fat | 159.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.67g | 16% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 1% | |
| Sodium | 23.18mg | 1% | |
| Potassium | 286.12mg | 4% | |
| Total Carbs | 10.31g | 2% | |
| Sugars | 5.28g | 12% | |
| Dietary Fiber | 4.4g | 10% | |
| Protein | 2.69g | 3% | |
| Vitamin C | 42.8mg | 42% | |
| Iron | 1.2mg | 4% | |
| Calcium | 43mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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