Carrot Pachadi With Coconut Recipe

Name: Carrot Pachadi With Coconut Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 2 pieces Carrot (2 Carrots (Gajjar)); 3 tbsp Coconut (3 tablespoons Fresh coconut grated); 1 piece Green Chili (1 Green Chilli); 2 sprig Cilantro (2 sprig Coriander (Dhania) Leaves roughly chopped); 500 ml Yogurt (500 ml Curd (Dahi / Yogurt)); 0 pieces Table Salt (Salt to taste); 1 tsp Vegetable Oil (1 teaspoon Oil); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Black Urad Dal (1/4 teaspoon Black Urad Dal (Split)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 piece Red Chili (1 Dry Red Chilli)

Carrot Pachadi With Coconut Recipe - Pachadi Recipes (Indian)

15 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin making the Carrot Pachadi with Coconut Recipe, take a big bowl, add the curd and whisk it to a thick consistency with silky smooth texture and keep aside.
2In a hand mixer jar, add the grated coconut, coriander and green chilli and make a course mix of it.
3In the same jar add the roughly chopped carrots and pulse it to a course mix.
4Add this course carrot coconut mix to the bowl of curd, season with salt and mix well.
5Now, heat oil in a tadka pan on medium flame, add the mustard seeds and split urad dal and let it crackle.
6Add the asafoetida, curry leaves, red chilli and let it splutter.
7Add this tadka to the bowl of carrot pachadi and mix well.
8Serve the Carrot Pachadi along with Vegetable Biryani or Paneer Biryanifor your weekend brunch along with Kachumber salad.