1 cup packed fresh grated coconut
1/2 cup plain yogurt
2 tablespoons finely chopped fresh coriander (cilantro) leaves
(optional)
2 green chilies (or 1/4 small green bell pepper plus 1/4 teaspoon dried
ground red pepper)
1/2 teaspoon Kosher salt
2 tablespoons hot water
4 tablespoons usli ghee (see tips, below), or oil (preferably sesame)
1 teaspoon black mustard seeds

Put coconut, yogurt, coriander leaves, chilies, salt, and hot water
into the container of an electric blender, and blend until finely
pureed. Put into a small serving bowl.
Heat the ghee or oil over medium-high heat in a small frying pan.
When it is very hot, carefully add mustard seeds. Keep a pot lid or
splatter screen handy, since the seeds may splutter and splatter. When
the seeds stop spluttering and turn gray, immediately pour the ghee and
seeds over the coconut puree. Mix thoroughly, check for salt, and
serve.