Thengai Thayir Pachadi


Fresh Coconut – 3 tblsp, fresh
Green Chillies – 4
Ginger – 1/2 inch piece, chopped fine
Coriander Leaves – a bunch, chopped fine
Curd – 1 cup, whisked
Salt to taste

For Tempering:
Oil – 1 1/2 tsp
Mustard Seeds – 1 tsp
Bengal Gram Dal – 1 tsp
Black Gram Dal – 1/2 tsp
Cumin Seeds – 1/4 tsp
Dry Red Chilli – 1, halved
Asafoetida Powder – 1/4 tsp
Curry Leaves – few

1. Grind the coconut, green chillies, ginger and some of the coriander leaves to a fine paste.
2. Add to the curd and mix well. Add salt.
3. Heat the oil. Add all the ingredients for tempering.
4. When the mustard seeds splutter and the dals turn golden, mix into the salad.
5. Garnish with the rest of the chopped coriander leaves.

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