Ingredients

Pindi – 6 inch long
Green chilly – 4
Coconut – one half.
Mustard seed – ½ tea spoon
Shallots – 3 cloves
Thick curd ( without sourness) – 1 cup
Salt – as required
Curry leaves – 2 strip
Coconut oil – ½ spoon

Method of preparation

Chop the vazhapindi and remove the thread like things from it. Grind Green chilly, coconut and onion and add. Then crush the mustard seed and add. ( mustard should only get crushed, otherwise the pachadi will get sour taste). Add the chopped green chillies, and salt into the chopped vazhapindi and mix. Then heat ½ spoon of coconut oil and splutter the mustard and add into it. Vazhapindi pachadi is ready.