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Title :: Inji Pachadi
Author :: kirsty112
Category :: 4] Kerala Recipies
Ingredients ::
- 5cm piece of root ginger, peeled and chopped
- 1 tsp freshly grated or dessicated coconut
- 225g plain yoghurt
- 1/2 tsp sugar
- 1 tbsp veg oil
- 1/2 tsp mustard seeds
- 5 curry leaves
- a pinch of asafoetida
- salt
This popular Keralan pungent pickle mixture is sweet, sour and hot but mellow at the same time. Serve it with other dishes or just with paratha.
Place the ginger and coconut in a grinder and grind to a fine paste. In a bowl mix the yoghurt with the ginger paste, sugar and some salt.
Heat the oil in a small saucepan. Add the mustard seeds and when they begin to pop, stir in the curry leaves and asafoetida. Pour the contents of the pan over the yoghurt mixture and serve cold.
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