Raw carrots are a delight to eat and hence, they are served as salads, and pachadi or raitha. Carrot pachadi has the underlying gentle sweet taste of the vegetable enhanced by the richness of curds. It is very easy to make and can be served as part of the feast menu. This pachadi goes well with rice and sambar or vathal kuzhambu, as well as spicy mixed rice preparations.
Fresh curds – half a tumbler or 100ml measure
Carrots – medium sized 2 no
Green chili, chopped – 1 no
Salt – to taste
Curry leaves – a few
Oil – 1 teaspoon
Mustard seeds – ½ teaspoon
Asafoetida – a generous pinch
|Carrot Pachadi (காரட் பச்சடி)|
Method: Beat the curds well. Add salt to the beaten curds and mix well. Scrape the skin of the carrots, cut off the ends and wash them well in running water. Grate the carrots using a fine grater. Mix the grated carrots and chopped green chili with required salt. Allow it to stand for 15 minutes. Now mix the beaten curds and the carrot mixture well.
Heat a tadka pan/ spice pan (தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter, add asafoetida and switch off the fire. Add the seasoning to the pachadi. Garnish with curry leaves and serve with sambar rice, tamarind rice or part of the feast menu.
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