GINGER COOKED WITH CURD AND COCONUT MILK

                   ALLAE/INJI PACHADI

Serves-2

Cuisine: GSB,granny's recipes
INGREDIENTS

Finely chopped ginger-1 tbsp
Salt as needed
Finely chopped green chilly-1

Tamarind ,a small piece
Curd-1/4 cup
Coconut milk-1/4 cup

FOR TEMPERING
Oil-2 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Curry leaves-1 sprig

METHOD

1.Take ginger and green chilly in a bowl,into it add salt and tamarind.Mix everything well and keep it aside.

2.Pour coconut milk(concentrated)into the above mixture and mix well.Then add in the curd(beat the curd well so that it will be lump free).

3.Now lets us do the tempering.For that,heat oil in a pan ,once it is hot add in the mustard and cumin seeds and allow them to pop up.Then add the curry leaves,give it a good mix and switch off the flame.Add this into the above made curry.Adjust the seasonings.Our dish is ready to be served along side rice or idly.