Thinking of nutritious what you eat? and think about arranging your plate colorfully. A colorful plate does not mean the color of the plate but the color choices of food that we eat.
Nutritionist advises 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 choices for its bright orange color.
This carrot pachadi/salad is Kerala style food. This recipe requires grated carrots combined with yogurt Seasoned with mustard and curry leaves.
While coming to include colorful veggies, carrots are one of the ultimate choices 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 all time super hit in our family. It’s an amazing factor is it blends beautifully with any type of food and cuisine. It’s a perfect match for our regular meal, spicy food, routines…you name it, this recipe can be there.
How to make
Grate carrots with the grater or if you are super busy, then grating can also be done with the food processor.
In a 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 Carrot Pachadi ready to be served with rice, roti or as a salad.
- ½ tsp black mustard seeds
- ½ tsp urad dal /skinless black gram
- 1 red chili
- 1 stalk curry leaves
- 1 tsp vegetable oil
- 2 cups grated carrot
- 1/4 cup water
- 1 cup plain yogurt
- 1/2 tsp salt or as required
- In medium heat, place a pan, add 1 tsp of vegetable oil, black mustard seeds, urad dal, red chili, and curry leaves.
- Wait till mustard seeds splutter.
- Then add water and grated carrot. Turn to low heat.
- Cook by covering with a lid for 5 minutes or until the carrots absorbed the entire water and became soft and moist.
- Remove it from the heat and allow it to cool.
- Then add to yogurt and salt.
- Transfer to serving bowl, and serve with rice.
Serve as a side dish to the regular meal.
Tips and Variations for Carrot Pachadi:
Substitute carrot with cucumber for making cucumber pachadi.
Add more curd to make this recipe thinner.