Take some lotus stem cut into thin pieces
Heat little oil in a pan and fry the lotus stem pieces and 1 green chilli
Remove them from the flame
grind coconut, 2 green chillies, ginger and cumin seeds into fine paste and add crushed mustard
mix this paste with yoghurt and add salt
add the fried lotus stem and coconut-yoghurt mixture and mix well and heat in low flame
Heat oil in a pan, splutter mustard seeds and fry dry red chillies and curry leaves and pour this over the curry
pachadi is ready
Serve with rice
