Ingredients for Coconut Yogurt:
2 whole Fresh coconut
4 cups Water
2 tbsps Curd starter / khatta / jamun ( I used peanut curd)

Ingredients for Banana Pachadi:
2-4 Raw bananas
1/2 tsp Mustard seeds
1/2 tsp Asafoetida (hing)
A handful of Curry leaves
1 tsp Ginger (finely chopped)
1-2 Green chilies (chopped)
1 medium Onion (finely chopped)
2 tbsp Oil
1 cup Coconut yogurt
Salt to taste
Coriander leaves (chopped) to garnish

Instructions:
Crack open a fresh coconut and cut the white flesh into small chunks.
Add the coconut pieces to a blender with 2 cups of water and blend until smooth.
Strain the mixture through a fine sieve or cheesecloth to separate the milk from the pulp.
Heat the extracted coconut milk over low heat, stirring continuously until it becomes hot (but not boiling). Remove from heat and allow it to cool slightly.
Add curd starter to the warm coconut milk. Stir gently.
Cover the mixture in a blanket and leave it in a warm place overnight to ferment. By morning, your coconut yogurt will be ready!

Make Banana Pachadi
Pressure cooker raw bananas until soft. Peel and mash them.
In a pan, heat oil add add mustard seeds, asafoetida (hing), curry leaves, chopped ginger, and green chilies. Sauté for a minute until fragrant.
Add finely chopped onions and sauté until they turn translucent.
Add the mashed bananas to the bowl and mix well with the tempering, curd, salt and coriander leaves.

Enjoy this delicious Tamil Nadu dish, Pachadi, made with homemade coconut yogurt! Traditionally eaten as a side dish with rice and dal.

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