On the days Hindus fast, there is a list of foods that they are “allowed” to eat. The list – often referred to as farali (or farari) food – includes all the fruits and nuts, milk and milk products including yogurt. It also includes potatoes, sweet potatoes, cassava, tapiaco, ragigara, Morio and amaranth etc…. In fact, the sumptuous delicacies you can eat in place of everyday food makes you feel that you are having a feast because of the variety you can make.
Whenever I am fasting, I like to make sure that we have some tasty condiments as a side as the farali/farari dishes we make often have very few spices. This mango and coriander dip is perfect to serve with any farari foods.
Ingredients:
- 1 small piece of washed and scrapped fresh root ginger
- 3-4 fresh chopped green chilies ( you can use more or less)
- 1 chopped mango preferably raw but firm ripe one is fine
- 1 tsp salt
- 1 tbls lemon juice ( use an extra tbls if no mangoes used)
- 2 cups of coriander washed and chopped roughly use the leaves and stalks too
- 1 tbls Olive oil
Method
- Put the ginger, mango and fresh coriander in a blender.
2. Add the lemon juice and salt and blend everything for a couple of minutes. The salt and lemon will help produce the moisture but if required add a couple of tablespoons of water.
3. Once you get the mixture very smooth – add 1 tbls of olive oil.
4. Transfer to a bottle and keep in the fridge to use when needed. This should last for a week.
If you are not fasting and fancy a spicier yogurt dip try the following dips:
- Coriander and Chili Chutney/Dip
- Coriander, chili and apple chutney
- Coriander Chutney with chilies, garlic and ginger
- Mango Chutney with ginger and hot red chilies
Mango and Coriander Dip with a Hint of Chili
Equipment
- Blender
Ingredients
- 1 small piece of washed and scrapped fresh root ginger
- 3-4 fresh chopped green chilies ( you can use more or less)
- 1 chopped mango preferably raw but firm ripe one is fine
- 1 tsp salt
- 1 tbls lemon juice
- 2 cups of coriander washed and chopped roughly use the leaves and stalks too
- 1 tbls Olive oil
Instructions
- Put the ginger, mango and fresh coriander in a blender.
- Add the lemon juice and salt and blend everything for a couple of minutes. The salt and lemon will help produce the moisture but if required add a couple of tablespoons of water.
- Once you get the mixture very smooth – add 1 tbls of olive oil.
- Transfer to a bottle and keepi n the fridge to use when needed. This should last for a week.5. Serve with any dish and specially a farari (farali) dish.
- Serve with any dish and specially a farari (farali) dish.
Notes
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