Thinking of nutritions what you eat? and think about arranging your plate colorfully. A colorful plate does not not mean the color of the plate but the color choices of food what we eat. Nutritionist advice us to reserve ¼ of the plate to colorful veggies or fruits, beyond green veggies, whole grains and lean protein. While coming to include colorful veggies, carrots are one of the ultimate choice for its bright orange color.
Speaking about today's 'Carrot Pachadi' recipe, this recipe is from the 'Land of god's own country', Kerala, a South Indian state of India. Kerala is known for its rich culture, heritage, beautiful backwaters..the list never ends.
This is recipe is the all time super hit in our family. Its amazing factor is it blends beautifully with any type of food and cuisine. Its a perfect match for our regular meal, spicy food, roties...you name it, this recipe can be there..
Grated Carrots - 2 Cups
Plain Yogurt - 1 Cup
Salt to taste
Ingredients For Seasoning:
Mustard - ½ tsp
Urad Dal - ½ tsp
Red Chili - 1
Curry Leaves - 1 Stalk
Cooking Oil - 1 tsp
How to make:
Grate carrots with grater or if you are super busy, then grating can also be done with food processor.
In a the medium flame place a pan, add 1 tsp of cooking oil, mustard and urad dal, followed by red chili and curry leaves. Wait till mustard splutters.
Then add grated carrots and 1/2 cup of water, cover and bring to boil in the medium flame. Once the carrots absorbed the entire water and became soft and moist, remove it from the fire and allow it to cool.
Once it cooled down completely, add to yogurt with salt and ready to be served with rice, rotis or as salad.
Do not forget to check other interesting recipes too..
1. Brown Rice Puttu
2. Puli Inji - Tangy Ginger Sauce
3. Avial - Mixed Vegetable curry
4.. 2 min Baby Carrot Salad
5. Easy Plantain Chips