Ginger curd

Ingi pachadi

1 cup curd

4 inch Ginger

2 Garlic clove

1 green chilli

4 tbsp shredded coconut

½ tsp sugar

1 tsp oil

5 curry leaves

1 tsp mustard

¼ tsp asafoetida powder

Salt to taste

Method

4 inch Ginger

2 Garlic clove

1 green chilli

4 tbsp shredded coconut

½ tsp sugar

5 curry leaves

Grind all the ingredients together adding some water.

Mix this mixture in curd and add salt.

 For Seasoning

Heat some oil in a pan.

Add asafoetida powder and mustard seeds.

 Close flame once mustard seeds are popped.

Pour it over the curd and serve.