Seasoned Ginger in yoghurt.
- Tomatoes - 2
- Salt to taste
- oil - 1 tsp
- mustard seeds - 1/2 tsp
- curry leaf - 1 sprig
- Wash, scrape and chop the ginger into small pieces. Now fry them with chillies, coconut and salt.
- chop the tomoatoes and set aside.
- Beat the curds, and add the ginger paste and tomatoes. This mixture is the pachadi.
- Heat the oil and season with the mustard seeds and curry leaf. Add this to teh pachadi, and mix well. Serve chilled.