Carrot Pachadi

Recipe By:
Deborah
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  • Yield 10 Servings
  • Level Medium

South Indian regional cuisines with sweet, tangy and spicy taste madde of carrot.
 

Ingredients

  • 1 1/2 cups grated carrot
  • 1 tablespoon coriander seeds
  • 7 red chillies
  • 1/4 teaspoon mustard seeds
  • Little asafoetida
  • Little tamarind (soaked in water)
  • Salt as required
  • 2 teaspoons. oil (for seasoning & frying)
  • For seasoning:
  • 1 teaspoon fenugreek seeds
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Directions

  1. 1. Heat oil in a pan and fry red chillies, mustard, coriander seeds until golden brown. Transfer it to a plate.
  2. 2. In the same pan add little oil, fry carrots until raw flavour is lost. Allow to cool and grind everything to a coarse paste with tamarind and salt. Sprinkle little water while grinding if necessary.
  3. 3. Heat 1/2 teaspoon. Of oil, season mustard seeds, fenugreek and pour on top of the pachadi, and mix well.
  4. 4. Serve with hot cooked rice, dosa or idly.