Carrot Pachadi with Coconut Recipe
Delve into the delightful world of Tamil Nadu cuisine with this vibrant Carrot Pachadi with Coconut, a refreshing side dish that perfectly complements any meal, particularly alongside flavorful Vegetable Biryani or Paneer Biryani. This tangy yogurt-based dish is a symphony of textures and flavors, making it a wonderful addition to your brunch spread, paired harmoniously with a crisp Kachumber salad.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 2 medium-sized |
| Fresh coconut (grated) | 3 tablespoons |
| Green chili | 1, adjust to taste |
| Coriander leaves (Dhania) | 2 sprigs, roughly chopped |
| Curd (Dahi / Yogurt) | 500 ml |
| Salt | To taste |
| Sunflower oil | 1 teaspoon |
| Mustard seeds | ½ teaspoon |
| Black urad dal (split) | ¼ teaspoon |
| Asafoetida (hing) | ¼ teaspoon |
| Curry leaves | 1 sprig |
| Dry red chili | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Protein | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 120 mg |
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Servings
- Serves: 4
Instructions
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Whisk the Curd: In a large mixing bowl, pour in the yogurt (curd) and whisk it thoroughly until it achieves a thick, silky smooth consistency. Set aside, allowing it to maintain its creamy texture.
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Prepare the Coconut Mix: In a hand mixer or food processor, combine the grated coconut, roughly chopped coriander leaves, and the green chili. Pulse this mixture to create a coarse blend that retains some texture.
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Incorporate the Carrots: Add the roughly chopped carrots to the same mixer jar and pulse again until you achieve a coarse mix. The carrots should be well combined but not pureed.
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Combine Ingredients: Gently fold the carrot-coconut mixture into the whisked yogurt, seasoning with salt to taste. Mix until everything is well combined, creating a harmonious blend of flavors.
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Prepare the Tadka: In a small tadka pan or skillet, heat the sunflower oil over medium flame. Once hot, add the mustard seeds and split urad dal. Allow them to crackle and pop, infusing the oil with their flavors.
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Add Aromatics: Immediately add the asafoetida, curry leaves, and the dry red chili to the hot oil. Sauté briefly until the curry leaves are crisp and the red chili has darkened, releasing its smoky aroma.
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Finish the Dish: Pour the hot tadka over the carrot pachadi mixture, stirring gently to incorporate the aromatic flavors throughout the dish.
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Serve: This Carrot Pachadi with Coconut is best served chilled or at room temperature. Present it alongside a steaming plate of Vegetable Biryani or Paneer Biryani for a delightful weekend brunch. Don’t forget to accompany it with a fresh Kachumber salad for a complete experience.
Conclusion
This Carrot Pachadi with Coconut is not just a dish; it’s an experience that brings the rich culinary traditions of Tamil Nadu right to your table. With its balance of tanginess from the yogurt and the sweetness of fresh carrots and coconut, this dish will surely become a beloved staple in your home. Enjoy the burst of flavors and the joy of sharing this culinary delight with your family and friends!
