Bipins Tarka Coconut Dip
A traditional Gujarati yoghurt and coconut dip infused with aromatic tempered mustard seeds, touch of garlic, curry leaf and a hint of hot smoked paprika. Perfect with kebabs, bhajia, pakora or straight forward crisps or nachos. My friend Sharon and few hundreds people absolutely love it. I have served this dish with bhajia and traditional sun dried poppadums when I've cooked for large numbers of people at Hitchin Priory Hotel to Princess Helena College to Red Lion Preston Village.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g natural yoghurt
- 150g of Dessicated coconut
- 1 tsp of small brown mustard seeds
- 10 fresh curry leaves
- 4 small dry chillies (whole)
- 1 tbsp of sunflower oil
- 1 clove of garlic crushed and very finely chopped
- 3 green chillies finely chopped
- 1 tsp of cooking salt
- 20g of fresh coriander chopped
- 2 tsp of ajawan seeds
- 2 pinches of hot smoked paprika