Ingredients:
1 inch piece ginger
2 tablespoons grated coconut
1-2 green chillies
1 cup curd (yogurt)
1-2 tomatoes (optional)
salt to taste

Seasoning
1 teaspoon oil
1/2 teaspoon mustard seeds
1 sprig curry leaf

Method:
1. Wash, scrape and grind the ginger with the chillies, coconut and salt. Chop the tomatoes.
2. Beat the curds, and add the ginger paste and tomatoes. Inji/Ginger Pachadi is ready.
3. Heat the oil and season with the mustard and curry leaf. Add this to the pachi and mix well.

Serve chilled.

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