Kobbari Pachadi

Heat 5 grams of ghee in a small pan over medium heat.

Add the grated fresh coconut to the pan and roast for 3-4 minutes until it turns lightly fragrant and slightly golden. Remove the roasted fresh coconut and set aside.

In the same pan, add the green chilies and 1 gram of cumin seeds. Roast for 2-3 minutes until the green chilies soften slightly and the cumin seeds are aromatic. Remove and allow to cool.