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    Carrot Pachadi

    Dec 10, 2014 · Leave a Comment

    My Sixth Recipe “Carrot Pachadi” is one of the most often made side dishes in my kitchen. It is very easy to make; light and healthy; yet a extremely delicious dish. It goes very well along with Kara Kuzhambu and rice. The freshness of the carrot, along with the tang of the yogurt, makes this dish a best accompaniment for anything like the spicy and oily Kara Kuzhambu. At times I even tend to have this carrot pachadi just by the spoonfuls, so yummy.

    Carrot Pachadi

    Carrot Pachadi

    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Servings 4

    Ingredients
      

    • Carrot - 1 ½ Cup Grated
    • Curd Yogurt - 1 Cup
    • Curry Leaves - 5-6 leaves
    • Coriander Leaves - 2 tbsp finely chopped for garnishing
    • Salt - ¼ tsp

    To temper

    • Oil - ½ tsp
    • Mustard - ¼ tsp
    • Dry Red Chilli - 2
    • Broken Urad dal - ½ tsp
    • Jeera - ¼ tsp

    Instructions
     

    • Heat a pan with oil, add the mustard and let it splutter and then add all other ingredients under “To Temper” one by one in given order.

      SONY DSC
    • Followed by curry leaves and grated carrot sauté them for 3 minutes or till the color of carrot changes pale. Switch off the flame.

      pachadi   pachadi
    • Now, in a clean bowl, add the curd and salt beat them together without lumps. Add the cooked carrot to the curd and mix thoroughly.

      pachadi   pachadi
    • Transfer to a serving bowl and serve as a side accompaniment. I used to have it as such, yummy 😉
      carrot pachadi

    Notes | FAQ

    - Fresh and thick curd without adding water will give the best taste to the pachadi.
    « Ennai Kathirikai Kaara Kuzhambu
    (South Indian Brinjal Gravy)
    Baked Sweet Potato ‘n’ Pasta »

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