Dry Red chilly-2(cut into small pieces)
Curry Leaves-2 strings
Thick Coconut milk-1/2cup or
25gm of coconut milk powder mixed in 1/2cup of water
Heat oil in a pan ,add mustard seeds ,dry red chilly and curry leaves .
Let the mustard seeds splutter .
Add green chilly and ginger paste .
Saute all together till the raw smell goes from ginger .
Add salt and the thick coconut milk .Let it boil .
Cook till it become a dry gravy .
U will get a cream colour gravy .Switch off the gas and remove the pan .
Allow it to cool .Beat the curd with a spoon .
When the gravy is cool add the curd and mix well ..Check the salt .
So the tasty and easy inji pachadi is ready to serve .
Courtesy :Lakshmi Nair(Magic Oven)
pachadi is one of my favourite dish…it has been really long since i had this…normally i love beetroot pachadi..:-)
Hi mathew ..
Yea even me too like beetroot pachadi than any other pachadi.But when i saw lakshmi nair`s recipe thought of trying it out ..It came out well .My husband loved this ..:)
Hi… wont the pachadi curdle if u boil after adding thick coconut milk?