Follow these steps for perfect results
Carrots
roughly chopped
Dry Red Chilli
whole
Fresh coconut
grated
Green Chilli
chopped
Mustard seeds
whole
Curd
plain
Salt
seasoning
Coriander Leaves
roughly chopped
Black Urad Dal
split
Asafoetida
powder
Sunflower Oil
for tempering
Curry leaves
fresh
Whisk curd in a bowl until smooth.
Blend coconut, coriander, and green chili into a coarse mix.
Pulse chopped carrots to a coarse mix.
Add carrot-coconut mix to the curd, season with salt.
Heat oil in a pan, add mustard seeds and urad dal; let them crackle.
Add asafoetida, curry leaves, and red chili; let them splutter.
Add the tempering to the carrot pachadi and mix well.
Serve chilled.
Expert advice for the best results
Adjust the amount of green chili to your spice preference.
Chill for at least 30 minutes before serving for best flavor.
Garnish with extra coriander leaves.
Everything you need to know before you start
5 mins
Can be made a day in advance.
Serve in a bowl, garnished with fresh coriander leaves and a sprinkle of red chilli powder.
Serve as a side dish with rice.
Serve as a dip with crackers or vegetables.
Serve with South Indian meals.
Complements the sour and spicy notes.
Discover the story behind this recipe
Pachadi is a common dish in South Indian cuisine, often served as a side dish.
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