Carrot Pachadi
- 27 min
- mild
- Serves 4
Carrot pachadi is a Kerala curd side of cooked carrot in a coconut, green chilli and mustard paste with a shallot tempering. Mild, serves 4, about 25 minutes.
Good for: Onam, Summer
Ingredients
Carrot300 grams
Green Chilli5 grams
Coconut (Grated), Grated40 grams
Mustard Seeds, For Grinding½ tsp
Water, For Grinding2 tbsp
Turmeric Powder1 grams
Salt¾ tsp
Curd, Whisked300 grams
Coconut Oil2 tsp
Dry Red Chilli1 grams
Curry leaves2 grams
Small Onion (Shallots)2
Contains: milk.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 145kcal | 580kcal |
| Protein | 4.1g | 16g |
| Carbohydrate | 14g | 56g |
| Fat | 8.9g | 36g |
| Fibre | 3.4g | 14g |
| Sugar | 8.2g | 33g |
Cookd masalas for carrot
Method
Wash and peel the carrot, then cut it into small cubes. Wash and slit the green chilli, grate the coconut, and peel and thinly slice the shallots. Break the dry red chilli, wash the curry leaves, and whisk the curd. Grind the coconut, green chilli, mustard seeds and water into a smooth paste.
Add the carrot, cooking water, turmeric powder and salt to a kadai. Cover and cook on medium flame for 6 to 8 minutes, until the carrot is soft and most of the water has dried. Add the ground coconut paste and mix well. Cook on low flame for 2 minutes, until the raw smell goes and the mixture thickens.
Turn off the flame and cool the carrot mixture for 10 minutes. It should no longer be hot before the curd is added.
Add the whisked curd and remaining salt to a bowl. Mix in the cooled carrot mixture until evenly combined.
Heat the coconut oil in a small kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for up to 1 minute until they splutter. Add the dry red chilli, curry leaves and shallots, then fry for 2 to 3 minutes until the shallots are light golden.
Pour the tempering over the carrot pachadi and mix once. Serve at room temperature with rice.
Before you start
- How long does Carrot Pachadi take?
- 27 minutes from start to finish. That is 12 minutes of preparation and 15 minutes of cooking.
- How many people does Carrot Pachadi serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Carrot Pachadi vegetarian?
- Yes. No meat, no fish and no egg.
- Is Carrot Pachadi spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Carrot Pachadi?
- 300 grams Carrot, 300 grams Curd, 1 grams Dry Red Chilli, 2 Small Onion (Shallots), 5 grams Green Chilli, 40 grams Coconut (Grated), and a few more listed on this page.
- Do I need a pressure cooker for Carrot Pachadi?
- No, it is cooked in an open pot.
- How many calories are in Carrot Pachadi?
- About 145 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.
