Carrot Pachadi With Coconut Recipe
Description
A vibrant and refreshing dish from Tamil Nadu, Carrot Pachadi With Coconut is a delightful accompaniment that beautifully balances flavors and textures. The combination of fresh carrots and coconut creates a creamy, zesty side dish perfect for pairing with rice and lentils.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots | 2 (grated) |
| Fresh Coconut | 3 tablespoons (grated) |
| Green Chili | 1 (slit) |
| Fresh Coriander | 2 sprigs (chopped) |
| Yogurt | 2 cups |
| Salt | To taste |
| Oil | 1 teaspoon |
| Mustard Seeds | ยฝ teaspoon |
| Black Urad Dal | ยผ teaspoon |
| Asafoetida (Hing) | ยผ teaspoon |
| Curry Leaves | 1 sprig |
| Dried Red Chili | 1 (broken) |
Nutritional Information
(Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 100 |
| Protein | 5g |
| Carbohydrates | 15g |
| Fat | 4g |
| Fiber | 2g |
Instructions
-
Prepare Yogurt Mixture: In a bowl, mix yogurt with a little water and whisk until smooth. Set aside.
-
Grind Coconut Mixture: In a mixer grinder, combine grated coconut, chopped coriander, and green chili. Blend until finely ground, and set aside.
-
Grate Carrots: In the same grinder, add the grated carrots and blend to a paste.
-
Combine Ingredients: Mix the coconut mixture and carrot paste into the yogurt. Add salt to taste and stir well.
-
Prepare Tempering: In a small tempering pan, heat oil over medium heat. Add mustard seeds and urad dal, frying for about 10 seconds until fragrant.
-
Add Aromatics: Quickly add asafoetida, curry leaves, and broken dried red chili, frying for another 20 seconds.
-
Combine and Serve: Pour the tempering over the yogurt mixture and stir gently to combine. Serve the Carrot Pachadi with rice, Keerai Sambar, and Chayote Thorin for a wholesome meal.
Enjoy this refreshing Carrot Pachadi With Coconut as the ultimate side dish that not only enhances your meal but also adds a burst of color and flavor to your dining experience!
