Coconut Pachadi

How to Prepare

1. Grate 5 fresh coconuts and set aside in a large mixing bowl.
2. In a grinder, blend 10 green chilies
3. 2-inch piece of ginger, and 1 cup of curd to a smooth paste.
4. Add the ground paste to the grated coconut and mix well.
5. Add 5 cups of curd to the mixture and stir until it reaches a creamy consistency. Adjust with a little water if needed.
6. Heat 5 tablespoons of coconut oil in a tempering pan over medium heat.
7. Add 5 teaspoons of mustard seeds and wait until they splutter.
8. Add 10 dried red chilies
9. 5 teaspoons of urad dal, and a handful of curry leaves to the pan. Sauté until the dal turns golden brown.
10. Pour the tempering over the coconut mixture and mix thoroughly.
11. Add salt to taste and stir well.
12. Garnish with chopped coriander leaves if desired and serve chilled.