Wednesday, August 28, 2013

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.

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About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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