Plain yogurt - 2 cups
Salt to taste
Grated/powdered coconut - 2 tablespoons
For seasoning:
oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Channa dhal - 1.5 teaspoons
Red chilli - 1
Cilantro - 1 teaspoon finely chopped
Procedure:
* Dry Roast coconut for few seconds....
* In a bowl, mix the yogurt, the dry roast coconut and salt.
* In a pan, heat oil, add mustard seeds and wait for them to splutter. Immediately after they splutter, add asafoetida, channa dhal and red chilli and fry until the channa dhal turns light golden brown in color.
*Then transfer the contents to the yogurt mixture.
* Garnish with finely chopped cilantro.
Yummy Thengai thayir pachhadi is ready :-)
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