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PrintGINGER COCONUT RAITA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Grate coconut.
- Coarsely grind ginger and grated coconut together.
- Beat yoghurt into lassi.
- Add the ground paste with salt and yoghurt.
- Heat oil, and allow the mustard seeds to splutter; add to the pachadi.
INGREDIENTS
- 2 inch piece Ginger
- 4 tablespoons coconut
- 400 ml of yoghurt
- 1 teaspoon mustard seeds
- 1 teaspoon Cooking oil
- Salt to taste
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