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Thursday, June 3, 2010

COCONUT PERUGU PACHHADI

KOBBARIKAYA PERUGU PACHHADI
Materials:
Grated raw coconut-1 cup
Fresh curds (thick)-2 cups
Oil 1tbsp
Mustard seeds1/2 tsp
Methi seeds a pinch
Redchillies 2 nos(slits)
Greenchillies 4 to 5 (slits)
Hing a pinch
Haldhi a pinch
Curry leaves a few
Salt
Method:
Mix grated raw coconut with curds and add salt.
Then place a kadai on the stove,add oil,after heating add the seasoning materials.
Switch it off after it crackles,let it cool for 5 min.
Add the seasoning to the curds and mix well.
It should be placed in fridge and should be cool in summer.
Or it may turn sour if it is kept outside for a long time.
I do this often whenever i have  more raw coconut.

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