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Tuesday, 12 November 2019

Ginger / Inji Pachadi


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

  1. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  2. Add chopped green chillies and ginger paste and saute till the raw smell disappears.
  3. Add salt and coconut milk to this and let it boil. Switch off the flame and allow it to cool.
  4. 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

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