Peel the lemon to ensure that no white
pith remains. Cut into pieces and remove the seeds. Put lemon in container of electric blender
with seeded and roughly chopped chilies, mint or coriander leaves,
scallions and salt. Blend until pureed. Add coconut and continue blending to a
smooth paste, scraping down sides of blender and adding a little more
liquid if necessary. Heat a small pan with ghee and fry the
seeds, stirring frequently until mustard seeds start to pop. Mix with blended mixture. Shape into a flat cake. Serve with thosai or rice.