Fresh Ginger in Curd   INJI   PACHADI

5 cm piece fresh ginger   1 cup fresh curd   1/2 tsp mustard seeds   1/2 tsp sugar   1 tsp coconut scrapings

a pinch of asafoetida   a few curry leaves  oil as needed     salt to taste

 

• Peel the ginger and grind it to a fine paste, with coconut scrapings.
• Beat the curd and mix ginger paste, sugar and salt.
• In 1 tbsp oil, fry the mustard seeds, asafoetida and the curry lesves.
• Pour over the curd mixture and serve. 

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