Follow these steps for perfect results
Carrot
roughly chopped
Fresh coconut
grated
Green Chilli
roughly chopped
Coriander Leaves
roughly chopped
Curd (Yogurt)
plain
Salt
Sunflower Oil
Mustard seeds
Black Urad Dal (Split)
Asafoetida (hing)
Curry leaves
Dry Red Chilli
In a large bowl, whisk the curd until smooth and creamy.
In a hand mixer, coarsely grind the grated coconut, coriander, and green chili.
Add the chopped carrots to the same mixer jar and pulse until coarsely ground.
Combine the carrot-coconut mixture with the whisked curd and salt.
Heat oil in a small pan over medium heat.
Add mustard seeds and urad dal; let them crackle.
Add asafoetida, curry leaves, and red chili; let them splutter.
Pour the tempering over the carrot pachadi and mix well.
Serve chilled or at room temperature.
Expert advice for the best results
Adjust the amount of green chili to your spice preference.
Roasting the carrots slightly before grinding can enhance their sweetness.
Allow the pachadi to chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Everything you need to know before you start
5 mins
Can be made a day ahead.
Garnish with fresh coriander leaves and a sprinkle of grated coconut.
Serve chilled as a side dish.
Serve with biryani or rice.
Complements the spice and balances the sourness.
Discover the story behind this recipe
Pachadi is a common South Indian side dish made with vegetables or fruits and yogurt.
Discover more delicious Tamil Nadu Lunch recipes to expand your culinary repertoire
A flavorful and aromatic chicken biryani from Tamil Nadu, featuring Seeraga Samba rice and a blend of traditional spices.
A flavorful and aromatic chicken biryani from Ambur, Tamil Nadu, featuring Seeraga samba rice and a blend of spices.
A traditional Tamil Nadu curry featuring bottle gourd and rice flour dumplings in a creamy coconut milk base.
A flavorful and spicy Tamil Nadu style stir-fry featuring ivy gourd (kovakkai) coated in a fragrant lentil spice mix.
A traditional Tamil Nadu recipe featuring banana stem cooked in a creamy yogurt and buttermilk-based curry, tempered with spices.
A traditional Tamil Nadu soup made with drumstick leaves, spices, and coconut milk. It's often served to those with a cold or as part of a simple meal.
Brinjal Mor Kuzhambu is a traditional Tamil Nadu dish made with eggplant, yogurt, and a blend of spices. It's a flavorful and comforting dish, perfect with steamed rice.
A spicy and flavorful yam dish from the Kongunadu region of Tamil Nadu, India. This recipe features tender yam cooked in a rich, aromatic gravy.