Carrot Pachadi is one of my favorite side dish any time of the year. It is easy to make and you can eat it with rice or chapati as I like to eat :-p Pachadi is very popular South Indian side dish made up of yoghurt and seasonal vegetables such as bottle gourd, beetroot etc . It is one of the main side dish of sadya.
The main ingredients of this dish are coconut, yoghurt (curd), green chilly and topped with mustard. Carrot pachadi is one of the many variations of regular pachadi.
Please share picture on instagram if you try carrot pachadi, using hashtag #siniscollection 😛
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INGREDIENTS
- 1 cup grated carrot
- 3/4 cup curd (yoghurt)
- 1/2 cup water
- 1/2 cup coconut grated
- 2 green chilly
- 4 shallots (small onion) sliced
- 1 spring of curry leaf
- 2 teaspoon mustard seeds
- 1 tablespoon coconut oil
- 1 dried red chilly
- Salt to taste
PREPARATION
- To make carrot pachadi, first peel and grate carrot. Sprinkle salt and keep it aside.
- In a blender, make a fine paste of grated coconut, one green chilly and one teaspoon of cumin seeds.
- Whisk together curd, water, salt and coconut paste.
- For tempering, heat one tablespoon of coconut oil in a small pan, and splutter mustard seeds.
- Add dried red chilli, spring of curry leaves, one chopped green chilly and small onions ( shallots) sliced.
- Finally add the tempering and grated carrot to the curd. Mix well.
- Crush 1 tsp of mustard seeds and garnish.