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Main Course

Kerala Carrot Pachadi

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 2 servings

1 cup Carrot — grated
1/2 cup Onion — sliced
1 cup Curd
Mustard seeds A pinch
Salt, to taste
1 - Oil
Curry leaves A, a few
2 - Coconut — grated
1 tsp Mustard seeds
1 small Shallot (Kunjulli)
Cumin seeds A pinch (Jeerakam)
1 - Green chillies

Preparation

Step 1
Grind coconut, mustard, shallots, cumin seeds and green chillies to a smooth paste.
Step 2
Warm the oil in a wok.
Step 3
Let the mustard seeds crackle.
Step 4
Cook the carrot and onion in it until the colour starts to fade.
Step 5
Add the ground coconut mix along with a little water (1/4 cup).
Step 6
Put the lid on and cook for 2 - 3 minutes.
Step 7
Turn off the stove and remove the vessel from fire.
Step 8
Add beaten curd, salt and curry leaves and mix it well with the carrot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Carrot Pachadi

Ingredientsfor 2 servings

1 cup Carrot — grated
1/2 cup Onion — sliced
1 cup Curd
Mustard seeds A pinch
Salt, to taste
1 - Oil
Curry leaves A, a few
2 - Coconut — grated
1 tsp Mustard seeds
1 small Shallot (Kunjulli)
Cumin seeds A pinch (Jeerakam)
1 - Green chillies

Preparation

Step 1
Grind coconut, mustard, shallots, cumin seeds and green chillies to a smooth paste.
Step 2
Warm the oil in a wok.
Step 3
Let the mustard seeds crackle.
Step 4
Cook the carrot and onion in it until the colour starts to fade.
Step 5
Add the ground coconut mix along with a little water (1/4 cup).
Step 6
Put the lid on and cook for 2 - 3 minutes.
Step 7
Turn off the stove and remove the vessel from fire.
Step 8
Add beaten curd, salt and curry leaves and mix it well with the carrot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.