Carrot Pachadi Recipes

CARROT PACHADI

Carrot Pachadi image

Categories Condiment/Spread Salad Food Processor Dairy Vegetable Side Vegetarian Quick & Easy Yogurt Carrot Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

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

Number Of Ingredients 12

Ingredients

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

Carrot Pachadi image

Makes a great side dish in an Indian curry meal. And any leftovers (a rare occurrence!) can be blended to make a dip for another day.

Provided by Surfsider

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

Combine carrot, onion, chilli& salt and set aside.
Heat oil and fry mustard seed until it pops.
Put in the carrot mixture and coconut and fry for 1 minute.
Cool and add yoghurt.

Nutrition Facts : Calories 101.3, Fat 6, SaturatedFat 2, Cholesterol 2.6, Sodium 242.7, Carbohydrate 10.3, Fiber 2.4, Sugar 5.7, Protein 2.8

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