1 – 1 1/2 cups Curds (not sour)
a pinch of Sugar
Grind to a paste
3 – 4 tbsp Coconut gratings
1 – 2 Green Chillies
1 inch piece Ginger, scraped and chopped
1 tbsp Chopped Coriander (optional)
Salt to taste
1 tsp Oil
1/4 tsp Mustard Seeds
1 sprig Curry Leaf
a pinch of Asafoetida
1. Beat curds smooth, adding sugar.
2. Mix in the ground chutney, adding some water if too thick.
3. Season in oil, the ingredients given, add to pachadi, mix.
Serve with rice.