Preparation / Directions:
1. Heat oil in a skillet over medium low heat. Fry the mustard seeds until they start to pop. Add ginger and chili, keeping the skillet partially covered to avoid splattering the cooking area. As soon as ginger is lightly browned, turn heat to low. Add coconut and stir several times. Remove from heat.
2. Combine salt and yogurt in a bowl. Add the coconut mixture. Refrigerate for at least 30 minutes to help develop the flavors.
4 to 5 small servings.
Serving suggestions: This raita is perfict for dunking boiled potatoes, lightly steamed vegetables, and vegetable fritters. Try also with any vegetarian or fish dish.
Note: Grind coconut in a blender to a coarse powder. If available, use freshly grated or thawed, frozen shredded coconut, sold in Asian markets, to give this raita a fresh flavor.
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