A variety of pachadis aka tangy curries with curd as a major ingredient are part of Kerala sadyas and each region has its own set of pachadis used in its feasts. This Onam season, why not try a yummy carrot pachadi to try with your sadya? Carrot has many health benefits that can help you with better digestive health, good skin and hair, metabolism and more. The recipe is borrowed from Mrs K M Mathew's collection of recipes from her 'The Family Cook Book.' Give it a try!
Ingredients
½ cup grated or finely chopped carrot
1 cup thick curd
1 dsp oil
½ tsp mustard seeds
½ tsp fenugreek seeds
2 dry red chillies cut into 2 pieces each
2 dsp finely chopped onions
2 dsp round slices of green chillies
½ tsp finely chopped ginger
A few curry leaves
1/8 tsp sugar
Salt as required
½ tsp crushed mustard
A pinch of chilly powder
Preparation
As soon as the carrot is grated, put into the thick curd to avoid the change of colour
Heat oil and saute mustard, fenugreek and red chillies
Add chopped onions, sliced green chillies, chopped ginger and curry leaves and continue sauteing
Pour this seasoning over the carrot–curd mix
Also add sugar, salt and crushed mustard to it
Lastly, sprinkle chilli powder over it and serve
