● 16
ounces plain coconut yogurt ● 1 cup seedless or de-seeded cucumber, chopped small ● 1/2 cup extra-virgin olive oil ● 1/4 cup lemon juice ● 1/4 cup fresh parsley, chopped ● 2 cloves garlic, chopped small ● 2 tablespoons fresh dill, chopped ● 2 teaspoons salt
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can
coconut milk (13.5
ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons
coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste
plain yogurt, for serving