Temple’s Kitchen: Kerala Style Carrot Pachadi

Carrot Pachadi is a healthy side dish and easy to prepare within minutes. Try this
recipe for this Sadya and enjoy the taste.

Prep
Time: 5 mins    | Cook time: 15 mins    | 
Serves: 4

Ingredients:

 Large Carrot                         2 no. 

Green
Chillies                         3 no.

Thick
Curd                              1/4 cup

Salt
                                       To taste

Sugar
                                     1 Tablespoon(optional)

For
Grinding

Grated
Coconut                         1/2 cup

Chopped
Ginger                         1 Teaspoon

Chopped
Green Chili                   1 no.

Cumin
Seed                                ¼ Teaspoon

For
Seasoning

Coconut
Oil –                             1 Tablespoon

Mustard
Seeds                          1/2 Teaspoon

Dry
Red Chillies                         1 or 2no.

Urdh
dal                                     1 Teaspoon.

Chopped
Coriander Leaves for decorations

Method:

• Wash
  and Peel the skin and grate the carrots.
• Peel
  and grate the carrot.
• Blend
  the curd with little salt until smooth and keep aside.
• Grind
  coconut along with the green chillies, ginger , cumin seeds  to form a nice paste and keep aside.

• Boil
  the grated carrot, chopped green chillies with little water and salt. Cook for 7 minutes.

• Once
  the carrots are cooked and soft, add the ground coconut paste to the pan.

• Continue
  cooking on medium heat for another 5-8 minutes.
• Switch
  off the stove when the carrot becomes thick and soft.
• Once
  the cooked carrot is cool, add curd to it and stir well.
• For
  tempering, heat coconut oil in a pan, add mustard seeds and when it crackles,
  add whole red chili and Urdh dal . Fry for a minute.

• Pour
  this seasoning over the Pachadi and mix well.
• Decorate
  with Chopped Coriander Leaves.
• Serve
  with Rice.

Note:

• If
  you want to make this Pachadi a bit sweet, you can add 1-2 teaspoons of sugar .

You
might also like to check these Pachadi  recipes: