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Monday, August 16, 2021

Carrot Pachadi | Carrot in Yogurt Sauce ~ Sadya Dish

Pachadi or khichadi is a simple side dish served during sadyas and is quite easy to make as well. Pachadi refers to the sweet side dish prepared with pineapple, and khichadi refers to the same dish but prepared with veggies. We call both as pachadi in our place and in the central and north of Kerala, the pachadi/khichadi concept arises. Anyways, the method of preparation remains the same for both pachadi or khichadi. Mustard seeds are added to coconut while grinding, and you should remember not to grind more mustard seeds than listed, else the mustard flavor will bedominant. However, you needto have a nice mustard flavor in pachadi as well, but not overpowered. 

Today's recipe is a pachadi made with carrots. Carrot adds a mild sweetness to pachadi which balances the flavours. Listed below at the end of this post are few pachadi/ khichadi recipes posted here in this page so far. The only time taken to make this pachadi is the time to grate the carrots and grind the coconut to a smooth paste. Do give this a try this Onam as carrots are so easily available in your kitchen, enjoy !!

Please check out more sadya recipes here.

Preparation time ~ 10 minutes
Cook time ~ 10 minutes
Author ~ Julie
Serves ~ a medium bowl
carrot 1 large or 2 medium-sized
yogurt 1 cup(beat yogurt using wire whisk)

to grind
grated coconut 4tbsp or 1/2 cup
mustard seeds 1/4 tsp to grind + 
cumin seeds 1/2 tsp
bird eye chilly 1 to grind
regular green chilly 2 vertical slit

to temper
oil 1tbsp
mustard seeds 3/4 tsp 
red dry chilly 2 broken 
curry leaves, 2 sprigs

  • Wash and grate the carrots. Heat a pan and add the grated carrots, add little salt to cook by sautéing.
  • Whisk the yogurt using a hand whisk and keep aside(Don't add in mixer  and blend as it becomes watery). Thick yogurt is good for pachadi and so hand whisk works perfect.
  • Grind the ingredients along with coconut to a smooth paste by adding little water. Add this paste to the cooked carrots along with salt and simmer for another minute. Switch off flame. Add the cooked carrot paste to the yogurt and mix well. Adjust salt if needed.
  • Heat oil in a wok and add oil. When oil is hot, splutter mustard seeds and add red dry chillies and curry leaves. Switch off flame and pour over the pachadi. Mix and serve.

* The yogurt need not be warmed for making pachadi and the hot carrot mix when poured over the whisked yogurt gets warm which is enough.
* The yogurt must be thick and not very watery, also the yogurt should be a little sour to get the authentic taste.


1 comment:

Angie's Recipes said... Best Blogger Tips

This looks so good! I would pour the whole bowl all over some garlic rice or dip some Indian flatbread with it. O my..I am hungry for some now.