Inchi pachady

Inchi pachady

This pachady can be cooked whenever you want as the ingredients needed for this dish is found in most of the homes all most all the time. It is a tasty side dish for plain rice.

 

Ingredients

• Ginger finely chopped- 3 tbsp.
• Shallots finely chopped-3 tbsp.
• Green chilies finely chopped-1tsp.
• Curry leaves –a sprig
• Mustard -1/4tsp.
• Cumin roasted and powdered – ½ tsp.
• Curd (whisked)-1 cup
• Salt to taste
• Oil -1 tsp.

For grinding

 

• Grated coconut -1/4 cup
• Shallots-2
• Mustard-1/4 tsp.

Method

• Grind grated coconut and shallots to a fine paste and add mustard and pulse it for 2-3 seconds so as to break it .Make sure not to grind the mustard finely as it gives a bitter taste.
• In a wok heat oil, splutter the mustard seeds and add ginger, shallots, and green chilies and curry leaves.
• Sauté till the shallots turn golden brown.
• Add the ground coconut paste and stir for a minute till all the ingredients are mixed well and is hot but not boiling.
• Turn off the stove and when the wok is at room temperature, add the whisked curd.
• Turn on the gas, warm it but make sure not to boil as the curd cuddles.
• Finely add the freshly powdered cumin and transfer to a serving plate.