Carrot Pachadi With Coconut Recipe

Name: Carrot Pachadi With Coconut Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Tamil Nadu
Ingredients: 2 null Carrots (Gajjar); 3 tablespoons Fresh coconut grated; 1 null Green Chilli; 2 sprig Coriander (Dhania) Leaves roughly chopped; 500 ml Curd (Dahi / Yogurt); null Salt to taste; 1 teaspoon Oil; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1/4 teaspoon Black Urad Dal (Split); 1/4 teaspoon Asafoetida (hing); 1 sprig Curry leaves; 1 null Dry Red Chilli

Nithya Anantham

November 8, 2016

1562 Ratings

Time:Prep: 5 M|Cook: 10 M|Total: 15 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Tamil Nadu

Pachadi's are nothing but a kind of raita known in Tamil. Carrot Pachadi with Coconut Recipe is one of the easiest and a little different variety of carrot raita you can prepare when you plan your next party menu. It is yummy and easy on the tummy.

Serve the Carrot Pachadi along with Vegetable Biryani or Paneer Biryani for your weekend brunch along with Kachumber salad.

If you like this recipe, you can also try other raita recipes such as

Serve the Carrot Pachadi along with Vegetable Biryani or Paneer Biryani for your weekend brunch along with Kachumber salad.

If you like this recipe, you can also try other raita recipes such as

Ingredients

To Temper:

2 Carrots (Gajjar)

3 tablespoons Fresh coconut, grated

1 Green Chilli

2 sprig Coriander (Dhania) Leaves, roughly chopped

500 ml Curd (Dahi / Yogurt)

Salt, to taste

1 teaspoon Oil

1/2 teaspoon Mustard seeds (Rai/ Kadugu)

1/4 teaspoon Black Urad Dal (Split)

1/4 teaspoon Asafoetida (hing)

1 sprig Curry leaves

1 Dry Red Chilli

Instructions for Carrot Pachadi With Coconut Recipe

To begin making the Carrot Pachadi with Coconut Recipe, take a big bowl, add the curd and whisk it to a thick consistency with silky smooth texture and keep aside.

In a hand mixer jar, add the grated coconut, coriander and green chilli and make a course mix of it.

In the same jar add the roughly chopped carrots and pulse it to a course mix.

Add this course carrot coconut mix to the bowl of curd, season with salt and mix well.

Now, heat oil in a tadka pan on medium flame, add the mustard seeds and split urad dal and let it crackle.

Add the asafoetida, curry leaves, red chilli and let it splutter.

Add this tadka to the bowl of carrot pachadi and mix well.

Serve the Carrot Pachadi along with Vegetable Biryani or Paneer Biryani for your weekend brunch along with Kachumber salad.