Tuesday, 18 September 2012

Carrot pachadi

Pachadi is usually made for Sadhya (feast).There are  variety pachadi's such as vellarikka(cucumber)pachadi, beetroot pachadi , pineapple pachadi....Here i thought of trying with carrots....nothing special just changing the vegetable...

Carrot pachadi

Carrot – 1 big
Green chilli– 1
Thick curd – 1 cup
Salt – as required
For grinding
Grated Coconut - 1/4cup
Cumin seeds - 1/4tspn
Small onion – 2
Red dry chilli – 1
For tempering
Oil – 1-2tbspn
Mustard seeds – 1/2tspn
Red dry  chilli – 2
Small onion – 2
Curry leaves – 1 spring


1.Grate the carrot and keep it a side.

2.Grind  coconut , cumin seeds , small onion and red chilly to a fine paste.
3.Now cook the grated carrot and chopped green chilli with less water adding salt.
4.When the carrot is fully cooked , add the paste and cook for few more minutes in low flame till the raw taste of the coconut goes.
5. When the mixture  become slightly cool, add the thick curd and stir it.Add salt if required.
6. Heat  oil in a pan, add mustard seeds, when it splutters, add red chillies, sliced onions  and curry leaves and pour it over the pachadi.

 Enjoy delicious carrot pachadi as a side dish for rice.

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