Inji Pachadi


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

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

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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