Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This delightful carrot side dish is similar to raita, pachadi being the Southern Indian term for a yoghurt-based accompaniment. This goes particularly well with biryani and pulao but is suitable for serving with many other dishes as the yoghurt is soothing.


  • 1 tablespoon oil
  • 1 teaspoon black mustard seeds
  • 2-3 dr


Heat the oil in a small saucepan over medium heat, add the mustard seeds and chillies, then cover and shake the pan until the seeds start to pop. Remove from the heat and immediately stir in the asafoetida and curry leaves.

Whisk the yoghurt to remove any lumps, then mix in the grated carrot. Mix in the mustard seeds, chillies, asafoetida and curry leaves along with the oil, then season