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Preparation - Avapettina Kobbari Perugu Pachadi

Take a Mortar and Pestle. Add 1/4 TSP Mustard Seeds and little water. Make a smooth paste using Pestle and keep aside.
Take a mixie Jar. Add 1 cup or 100g of grated Coconut and 1/2 cup or 100ml of Yogurt. Grind to a smooth paste.
Transfer this grounded paste to a bowl. Add Mustard Seeds paste and 1/2 TSP of Salt. Mix well.
Turn on stove, put frying Pan, pour 1/2 TBSP Ghee/Clarified Butter. Add 1 TSP Black Gram Dall, 1/2 TSP Mustard Seeds, 1/2 TSP Cumin Seeds and 1 Dry Chilli. Fry them few seconds.
Turn Off the stove. Add a Pinch of Turmeric Powder, a Pinch of Asafoetida, 4 to 5 Curry Leaves and 2 Green Chillies finely chopped. Mix well.
Add tempering to Grounded Paste and mix well.
Add 1 TBSP of chopped Coriander Leaves. Mix well.
Very tasty Avapettina Kobbari Perugu Pachadi ready to eat. Thank you for watching. I'll come up with another recipe soon.

Ingredients:
Mustard Seeds - 1/4 TSP
Grated Coconut - 1 cup (100g)
Yogurt - 1/2 Cup (100ml)
Salt - 1/2 TSP
Turmeric Powder - A Pinch
Green Chillies - 2
Coriander Leaves - 1 or 2 branches.

For Tempering:
Ghee/Clarified Butter - 1/2 TBSP
Black Gram Dal - 1 TSP
Mustard Seeds - 1/2 TSP
Cumin Seeds - 1/2 TSP
Dry Chillies - 1
Asafoetida - A Pinch