Best 2 Carrot Pachadi Recipes

Carrot Pachadi image

Yield Makes 6 servings (about 3 1/2 cups)

Number Of Ingredients 12

1 1/2 cups plain whole-milk yogurt
1 lb 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 teaspoon salt
1/8 teaspoon cayenne
1/4 cup chopped fresh cilantro
Special Equipment
a food processor fitted with shredding disk

Steps:

Drain yogurt 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 yogurt and cilantro.

Carrot Pachadi image

Provided by Surfsider

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

4 medium carrots, grated
1 small red onions or 1 small yellow onion
1/2 fresh red chile
1/2 teaspoon salt
1/3 cup desiccated coconut
3 tablespoons brown mustard seeds
1 tablespoon vegetable oil
1/2 cup yoghurt