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Main Course

Carrot Pachadi (Very Easy)

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 5 servings

2 cup Plain thick yogurt
2 nos Carrots big
1 tbsp Vegetable oil
1/2 tsp Mustard seeds
2 nos Thai chillies
8 nos Fresh curry leaves
1/2 cup Red onion — finely chopped
1/4 cup Coconut — grated
Salt, to taste

Preparation

Step 1
Heat the oil in a skillet over moderately high heat until hot but not smoking.
Step 2
Let the mustard seeds crackle.
Step 3
Add curry leaves and cook, stirring constantly, until fragrant, about 3 seconds.
Step 4
Add sliced onions and chopped green chillies and keep stirring frequently over moderate heat.
Step 5
Finally add carrots and cook for maybe 1 to 2 minutes till it turns crisp-tender(do not over cook).
Step 6
Add grated coconut and remove the skillet from the heat.
Step 7
Add thick yogurt and once mixed well immediately transfer it to a cool bowl and add salt as per taste.
Step 8
If you like the taste of mustard seeds, you can add some raw mustard seeds powdered on pestle and mortar.
Step 9
This dish is one of my favorite. It taste good with Rice.
Step 10
If you keep the pachadi on stove for a long time, yogurt will break.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

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Main Course

Carrot Pachadi (Very Easy)

Ingredientsfor 5 servings

2 cup Plain thick yogurt
2 nos Carrots big
1 tbsp Vegetable oil
1/2 tsp Mustard seeds
2 nos Thai chillies
8 nos Fresh curry leaves
1/2 cup Red onion — finely chopped
1/4 cup Coconut — grated
Salt, to taste

Preparation

Step 1
Heat the oil in a skillet over moderately high heat until hot but not smoking.
Step 2
Let the mustard seeds crackle.
Step 3
Add curry leaves and cook, stirring constantly, until fragrant, about 3 seconds.
Step 4
Add sliced onions and chopped green chillies and keep stirring frequently over moderate heat.
Step 5
Finally add carrots and cook for maybe 1 to 2 minutes till it turns crisp-tender(do not over cook).
Step 6
Add grated coconut and remove the skillet from the heat.
Step 7
Add thick yogurt and once mixed well immediately transfer it to a cool bowl and add salt as per taste.
Step 8
If you like the taste of mustard seeds, you can add some raw mustard seeds powdered on pestle and mortar.
Step 9
This dish is one of my favorite. It taste good with Rice.
Step 10
If you keep the pachadi on stove for a long time, yogurt will break.