Carrot Pachadi

Name: Carrot Pachadi
Yield: Serves 4
Cuisine: India
Ingredients: 1 stalk of curry leaves; ¼ teaspoon asafoetida; 1 teaspoon black mustard seeds; 2-3 dried chillies; 4 carrots, finely grated; 625 ml (2½ cups) thick plain yoghurt; coriander (cilantro) leaves; 1 tablespoon oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

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.

Ingredients

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

Asia
India
Side dish
Gluten-free
Vegetarian
Spicy

Method

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