Carrot Pachadi Recipe with step by step pictures. Delicious pachadi made with carrots, coconut and yogurt. This pachadi is seasoned with whole spices and dry chillies.
Carrot Pachadi Recipe
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 favourite 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.
Ingredients for Carrot Pachadi
- 3 Carrot peeled & grated
- 1 cup Thick Yogurt / Curd
- 1 tsp Turmeric Powder / Manjal Podi
- to taste Salt
- 1 tsp Sugar
For Seasoning:
- 1 tbsp Coconut oil
- 3 Shallots / Sambar Onion / Chinna ulli chopped finely
- 1 tsp Mustard seeds / Kaduku
- 1 tsp Cumin seeds
- 1 Dry Red chilli
- ¼ tsp Hing / Asafoetida / Kaya podi
- 1 sprig Curry leaves
How to Make Carrot Pachadi
- 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.
📖 Recipe
Carrot Pachadi | Kerala Style Carrot Pachadi Recipe
Ingredients
- 3 Carrot peeled & grated
- 1 cup Thick Yogurt / Curd
- 1 tsp Turmeric Powder / Manjal Podi
- to taste Salt
- 1 tsp Sugar
- For Seasoning:
- 1 tbsp Coconut oil
- 3 Shallots / Sambar Onion / Chinna ulli chopped finely
- 1 tsp Mustard seeds / Kaduku
- 1 tsp Cumin seeds
- 1 Dry Red chilli
- ¼ tsp Hing / Asafoetida / Kaya podi
- 1 sprig Curry leaves
Instructions
- 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.
Nutrition
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Carrot Pachadi Recipe Step by Step
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| Take all your ingredients |
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| Grate your carrot |
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| take that in a kadai |
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| add a splash of water |
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| and some turmeric |
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| and some salt |
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| cover and cook for 10 mins |
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| carrot is beautifully cooked |
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| now add curd to the cooled carrot |
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| mix well |
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| make seasoning by crackling mustard and cumin in coconut oil |
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| add a pinch hing to this |
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| and your red chilli |
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| throw in shallot and curry leaves |
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| fry till golden brown |
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| pour the seasoning over the carrot |
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| mix well |
morri
I have never cooked carrots like this before. My husband always said he didn't like cooked carrots much, so I fried them quickly with some spices, so they were still crunchy at the end. But I really wanted to try this pachadi and it came out so creamy and aromatic from the shallots and curry leaves. I loved every bite and even my husband said that he "could eat carrots cooked like that anytime".
ktsue
My husband just loved this pachadi Aarthi! He ate nearly the whole bowlful and kept talking about it all evening. I will definitely make it again, thank you so much!