Ingredients:
1 1/2 tbsp ginger paste
2 green chillies, chopped
1/2 cup thick coconut milk
1 cup yoghurt
2 dry red chillies
1 sprig curry leaves
1/2 tsp mustard seeds
salt to taste
1 tbsp coconut oil
Preparation:
- Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
- Add chopped green chillies and ginger paste and saute till the raw smell disappears.
- Add salt and coconut milk to this and let it boil. Switch off the flame and allow it to cool.
- Beat the yoghurt with spoon/ whisk without any lumps and add to the cooled pachadi and mix well. Serve with rice…
Recipe Source: Lekshmi Nair
