Coconut Sambal another method

given by my Friend Madhu Jain

Ingredients

¼ teaspoon chilli powder

¼ teaspoon dried chili pieces

2 fresh chillies (the ones Madhu used were a fiery, fruity variety reminiscent of scotch bonnets or habaneros)

¼ teaspoon peppercorns

9-10 shallots

4 curry leaves

½ cup coconut, grated

1 small ripe tomato

1 lime (using all the juice and flesh)

Method

Put the chilli powder, fresh and dried chillies, peppercorns, chopped shallots and curry leaves into a mortar and pestle and work into a rough paste or an electric grinder. Add the coconut, diced tomato and lime into a bowl and add in the ground paste and mix well by hand using a food grade glove.