Spread coarse semolina on a large round tray.

2. fresh Anaheim chiles or Thai chiles., unseeded and thinly sliced on an angle.

canned black-eyed peas.(from 15.5-ounce can).(such as College Inn Culinary Stock).

2. soft-cooked eggs., peeled and halved.

Finely chopped fresh chives.

Sliced avocadoes.15 fresh curry leaves.

1 dried red chile, seeded and crumbled.In a blender, combine the coconut, yogurt, milk, ginger, shallot, jalapeño, cilantro and mint and blend to a paste, stirring a few times..

In a small skillet, heat the vegetable oil.Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute.