Grind grated coconut along with cumin seeds to a fine paste
Cook the ingredients numbered 1 in a small vessel over medium heat
Cook for 7 – 10 minutes until the bitter is completely cooked and water mostly evaporates
Add the ground coconut mixture, crushed mustard seeds and cook for a few minutes
Switch off and set aside until warm
Add yoghurt to the warm pachadi
Taste-check for salt
Heat coconut oil in a small pan over medium heat
Splutter mustard seeds and fry dried red chilies and curry leaves
Pour this seasoning over the prepared pachadi
Serve with rice and other side-dishes
