Advertisement
Carrot Pachadi
- Serves
4
- Difficulty
Easy
Published 2005
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 1 teaspoon 2-3
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe