1 cup asparagus, chopped into small pieces
2-3 green chillies
1/2 tsp cumin seeds
1/2 cup grated coconut
1 cup yoghurt
1 tsp mustard seeds
2 dry red chillies
- In a pan, add chopped asparagus and cook it adding chopped green chillies, salt and enough water.
- Grind grated coconut with cumin seeds and 1/2 tsp mustard seeds to a fine paste.
- Mix in the yoghurt and add this to the cooked asparagus and heat in low flame for 2-3 minutes. Check salt. Don’t allow to boil.
- Heat oil in a pan, splutter 1/2 tsp mustard seeds and fry dry red chillies and curry leaves and pour this over the pachadi. Serve with rice….
Yummy pachadi,love it
It sounds yumm…I love pachadi but never ever thought of pachadi with asparagus…shall try it