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
Method
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.
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