If you are in a hurry or if you need any quick side dish for pulav or rice..Then this is the answer..
I even loved to have this as it is in a bowl with a spoon..It is a kind of cooling and refreshing at the same time.Since there is no coconut in this you can have it as a salad..
I made it for lunch today along with Ennai Kathirikai(One of my favorite dish)..I will update the recipe of that tomorrow I think..
So hope you will enjoy this and let me know if you have any questions..So off you go to the step by step recipe..
Carrot-3 peeled & grated
Thick Yogurt / Curd -1 cup
Turmeric Powder / Manjal Podi-1 tsp
Salt to taste
Coconut oil-1 tblspn
Shallots / Sambar Onion / Chinna ulli-3 chopped finely
Mustard seeds / Kaduku-1 tsp
Cumin seeds-1 tsp
Dry Red chilli-1
Hing / Asafoetida / Kaya podi- ¼ tsp
Curry leaves 1 spring
Take a kadai and add in grated carrot..Season with some salt and turmeric powder..Pour in some water..Cover and cook for 10 mins or until the carrot is cooked.
Switch off the flame and let it cool down a bit..
Pour in curd to the cooled carrot mixture and mix well.Add a tsp of sugar and mix well..This brings out the natural sweetness of this dish..
Make seasoning by heating oil and crackling some mustard,cumin,hing,dry red chilli,shallots and curry leaves..Cook this till the shallots is golden brown.
Pour this seasoning over the pachadi and mix well.
Serve with rice..
|Take all your ingrediants…Please add sugar in this list..Hmmm I have such and poor memory|
|Grate your carrot|
|take that in a kadai|
|add a splash of water|
|and some turmeric|
|and some salt|
|cover and cook for 10 mins|
|carrot is beautifully cooked|
|now add curd to the cooled carrot|
|make seasoning by crackling mustard and cumin in coconut oil|
|add a pinch hing to this|
|and your red chilli|
|throw in shallot and curry leaves|
|fry till golden brown|
|pour the seasoning over the carrot|