INGREDIENTS
Ginger - 1 / 4 cup (chopped)
Green Chillie - 1 (chopped)
Coconut - 1 cup (grated)
Cumin - 1 / 2 Tsp
Salt - to taste
Yoghurt - 3 / 4 cup
Water – 2 Tbsps
TO TEMPER
Mustard seeds - 1 Tsp
Dry Red chillies - 2
Curry Leaves - 1 sprig
Oil - 1 Tbsp
METHOD
1. Grind all the ingredients to a smooth paste except yoghurt.
2. Transfer the ground paste to a serving bowl.
3. Whisk yoghurt with water and mix with the ground paste.
4. Heat oil in a pan and add mustard seeds, dry red chillies and
curry leaves.
5. Pour over the yoghurt ginger pachadi.
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