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.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
- 2 Cups Grated Carrot
- 1 Cup Plain Yogurt
- 1/2 tsp Salt or as required
Ingredients For Seasoning:
- ½ tsp Black Mustard seeds
- ½ tsp skinless black gram /urad dal
- 1 Red Chili
- 1 Stalk Curry Leaves
- 1 tsp Cooking Oil
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.
Calories: 81kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 364mg | Potassium: 335mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10880IU | Vitamin C: 30.3mg | Calcium: 95mg | Iron: 0.4mg