Carrot Pachadi – A Flavorful Indian Side Dish
Carrot Pachadi is a vibrant, healthy side dish commonly served in South Indian meals. It combines the sweetness of carrots with the tanginess of yogurt and the heat of red chiles, making it a perfect accompaniment to any curry meal. This dish is often enjoyed during special occasions or festive meals, but its simplicity also makes it a great addition to everyday cooking. Any leftovers (which are rare because it’s so delicious!) can be blended into a creamy dip, offering versatility beyond just a side dish.
Ingredients and Nutritional Information
| Ingredient | Quantity |
|---|---|
| Carrots | 4 medium |
| Red onion | 1 |
| Yellow onion | ½ |
| Red chile (finely chopped) | ½ |
| Salt | ½ tsp |
| Brown mustard seeds | 3 tsp |
| Plain yogurt | 1 cup |
Nutritional Information (Per Serving – Approx. 6 Servings)
| Nutrient | Value (Per Serving) |
|---|---|
| Calories | 101.3 kcal |
| Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 2.6 mg |
| Sodium | 242.7 mg |
| Carbohydrates | 10.3 g |
| Dietary Fiber | 2.4 g |
| Sugar | 5.7 g |
| Protein | 2.8 g |
Instructions for Making Carrot Pachadi
| Step | Instructions |
|---|---|
| 1 | Prepare the Vegetables: Start by grating the carrots finely. Thinly slice the red onion and yellow onion, and chop the red chile. Place all of these ingredients in a mixing bowl. Add the salt and gently mix to combine. Set the mixture aside while preparing the seasoning. |
| 2 | Prepare the Tempering: Heat a small amount of oil in a frying pan over medium heat. Add the mustard seeds to the hot oil and allow them to fry until they begin to pop. This should take about 30 seconds to a minute. Be careful not to burn the seeds as they release their flavorful oils. |
| 3 | Combine the Ingredients: Once the mustard seeds have popped, pour the hot oil with seeds over the carrot mixture. Add the freshly grated coconut to the mixture (optional) and fry everything together for about a minute. This step will bring together the rich, nutty flavor of mustard seeds and the sweetness of carrots. |
| 4 | Finish with Yogurt: Remove the pan from heat and allow the carrot mixture to cool slightly. Once it’s cooled, fold in the yogurt gently until everything is well mixed. The yogurt will add a creamy texture to the pachadi and balance out the spiciness from the chiles. |
| 5 | Serve and Enjoy: Transfer the Carrot Pachadi to a serving bowl and enjoy it as a side dish with rice, curries, or flatbreads. If there are any leftovers, you can blend the mixture into a smooth dip for serving the next day! |
Tips for Success:
- Mustard Seeds: Be sure to heat the oil well before adding the mustard seeds. They should pop immediately. If the oil isn’t hot enough, the seeds will soak up the oil instead of releasing their flavors.
- Yogurt: Use thick, plain yogurt for the best results. If your yogurt is too runny, strain it through a cheesecloth or fine sieve to remove excess water.
- Customizing the Heat Level: The red chile can be adjusted based on your spice preference. If you prefer a milder flavor, you can reduce the amount of chile or remove the seeds.
Pairing Suggestions:
Carrot Pachadi pairs wonderfully with South Indian meals like sambar, rasam, and rice dishes. It also goes well as a refreshing side to grilled meats or even with flatbreads like naan and roti. Its creamy texture and balance of sweet, spicy, and tangy flavors make it a versatile dish for various meals.
This quick, 10-minute recipe is a wonderful way to bring bright flavors and a pop of color to your table, with minimal effort and maximum taste!
