Carrot Pachadi

Carrot pachadi

Ingredients (Serves 4)

1. Carrot – 2 medium, finely chopped (You can use a food processor to chop them)

    Green chilies – 2 small, finely chopped

   Water – 1/4 cup or as required

   Salt – To taste

To grind to a fine paste

2. Grated coconut – 1/2 cup

    Yoghurt – 1/2 cup

    Mustard seeds –  A tiny pinch

    Cumin seeds – 1/4 tsp

To season

3. Coconut oil – 2 tsp

    Mustard seeds – 1/2 tsp

    Dried red chilies – 2, broken

    Curry leaves – A few


1. Grind grated coconut along with the remaining ingredients numbered 2 to a fine paste.

2. Cook the finely chopped carrots adding green chilies, salt and water for about 3 minutes. Add the ground coconut mixture. Cook for  a minute or two at low heat. Switch off.

3. Heat 2 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the prepared pachadi. Serve with rice and other side-dishes.

Carrot pachadi

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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