Carrot Pachadi Recipes

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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

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.

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