Ginger Pachadi

Ingredients	Quantity
Ginger	15gms
Green chillies	5gms (1 to 2)
Mustard seeds	5gms
Onions	30gms
Curds (fresh)	250ml
Coconut	¼
Curry leaves	a spring
Salt	to taste
Oil	10ml
Tempering:
Oil	10 to 15ml
Mustard seeds	1 pinch
Onions	1
Curry leaves	1 spring

Grate coconut and grind to a paste with mustard seeds. Slice ginger, soak in water for one hour. Chop green chillies and onion fine. Cook together in very little water, ginger, green chillies and onion. Beat curds well, add the ground ingredients and the cooked ingredients. Mix well. Add salt to taste. Heat oil, add sliced onion and as it browns, add the mustard seeds. When they crackle, add curry leaves and pour over pachadi. Mix.