Carrot Pachadi

Ingredients for Carrot Pachadi

• 350ml plain whole-milk yoghurt

• 450g carrots

• 1 tablespoon vegetable oil

• 1 teaspoon black mustard seeds

• 8 fresh curry leaves

• 1 cup finely chopped red onion

• 1 teaspoon ground cumin

• 1/2 teaspoons salt

• 1/8 teaspoons cayenne

• 1/4 cup chopped fresh coriander

• a food processor fitted with shredding disk

How to make Carrot Pachadi

Drain yoghurt in a large fine-mesh sieve set over a bowl about 30 minutes. Meanwhile, finely shred carrots using food processor.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until they make popping sounds, about 15 seconds. Add curry leaves and cook, stirring constantly, until fragrant, about 3 seconds. Add carrots, onion, cumin, salt, and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp-tender, 2 to 3 minutes. Transfer to a shallow bowl and cool about 30 minutes. Stir in yoghurt and coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.