Sprinkle 1 tablespoon of hot water over
the desiccated coconut to ensure that it is evenly moistened. Then
season the yoghurt with sugar, salt, and lemon juice. Heat a small
saucepan, add the ghee and saute the cumin and mustard seeds. They will
be ready when the mustard seeds start to pop. Pour in the yoghurt
mixture and mix well. Serve as an accompaniment with a curry.