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You are here: Home / Festival Special / Carrot in Yogurt Sauce (Carrot Pachadi)

Carrot in Yogurt Sauce (Carrot Pachadi)

Yum

Updated on September 7, 2019 By Shalini 10 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

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Onam Sadya recipe

Let me start with a confession. I am not really a Sadya fan. Oh yeah, don’t give me that look. Hailing from Kerala, I’m not expected to. But the reason is I hated vegetables- all of them. It was very difficult for Mamma to make me eat at least a few. My lunchbox used to consists of fried egg, and rice in ghee. 😛 I was an easy kid 😉

So, as destiny would have it, I am married to an Awesome Sadya lover. He knows in and out of the Sadya, which dish should be served where. More on that, later! And me? I didn’t know what the difference is between Pachadi and Kichadi! 🙁 So, this post is dedicated to those who are were like me.

Pachadi vs Kichadi

No, we are not talking about the Kichadi from Northern parts of India- which is a main course food from rice.

  • In Pachadi, vegetables are cooked by adding water and in Kichadi, vegetables are fried.
  • Pachadi is sweet. Whereas, Kichadi is not.
  • Pachadi is usually made with fruits as grapes, pineapple and vegetables as carrot to retain it’s sweetness. Kichadi is made with bittergourd, okra or cucumber.
  • In Pachadi, mustard is used in tempering and in Kichadi, mustard are ground along with grate coconut.

Carrot Pachadi

Ingredients:

Carrot- 2, grated

Onion- 1 medium, grated or chopped finely

Ginger- 1″ piece chopped finely

Green chilly- 3 to 4, chopped round

Yogurt- 1 cup

Salt- as required

Tempering:

Coconut oil (preferred) or any oil- 3tbsp

Mustard seeds- 1tsp

Dry red chillies- 2

Shallots- 3, chopped round

Curry leaves- few

Method:

Beat yogurt and add little salt.  Keep aside.

Heat oil in pan and ad onion, ginger and green chillies. Saute.

Add grated carrot and saute again.

Add little (1/4 cup) water and cook.  till dry. Remove from flame.

Make a small well in between the cooked carrots and pour the salted yogurt into it. Cover and keep aside for few minutes.

Mix well.

Temper using the ingredients listed above and pour on top of the cooked carrot.

Serve hot with rice.

Chef says:

Remeber? In my Spiced Cooked Buttermilk post, I’ve told why not to cook or boil yogurt. Yogurt breaks, spoiling the entire dish. Hence, here, remove from flame and add.

Carrot Pachadi1

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Related posts:

Kerala Sambar Onam Sadya RecipeKerala Sambar With Sambar Powder How to make Beetroot Pachadi - Onam beetroot pachadi kichadiBeetroot Pachadi (Beetroot in Yogurt Sauce) Kerala Erissery RecipeErissery | Kerala Style Pumpkin in Spiced Coconut Sauce Carrot Thoran for Onam SadyaCarrot Thoran

Filed Under: Festival Special, Kerala, Onam, Side Dishes, Veg Tagged With: Onam Sadya

About Shalini

Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

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Reader Interactions

Comments

  1. Sreejit Poole says

    April 9, 2015 at 10:55 am

    Cool article. Very helpful basic knowledge that you just can’t ask anybody without looking like you don’t know anything, so I appreciate that. Actually I’m making beet pachadi tonight for the ashram. Actually for the western canteen so I’m not calling it pachadi, I’m calling it Beet Soup, but…

    Reply
  2. Traditionally Modern Food says

    August 29, 2014 at 4:39 am

    My fav:-)

    Reply
  3. Foodie Adam & Cookie Eve says

    August 28, 2014 at 5:56 pm

    Oh wowww.. You are a Keralite ? Then love to you girl 🙂 I am deeply in love with Kerala food 🙂

    Reply
  4. food passion and love says

    August 28, 2014 at 5:40 pm

    Oh…he he..same here shalini!!I too would love a fried chicken leg or a chicken kurma long with my sadyas!My kids got my traits reg this <3 Btw..your pachadi looks super delicious!

    Reply
  5. subzeroricha says

    August 28, 2014 at 3:59 pm

    I have never heard of this recipe 😀 will try it this long weekend 😀

    Richa

    Reply
  6. nabanita21 says

    August 28, 2014 at 6:39 am

    I have never had it but it seems it will be delicious… Love your recipes and the way you explain them…But I think I have told this 100 times now 🙂

    Reply
    • shalzzzzz says

      August 28, 2014 at 9:23 am

      Yes, Naba!! And that’s always an inspiration to do more! <3 Thanks a lot!

      Reply
  7. pythoroshan says

    August 28, 2014 at 6:14 am

    haha.. pachadi is a favourite of mine too. hardly get it where I work.
    And while I wont say Im a sadya hater, I dont go running behind either 🙂 Gimme my dose of meat/chicken/seafood anyday 😀
    Malabari till I die 😀

    Reply
    • shalzzzzz says

      August 28, 2014 at 6:15 am

      Oh yeah, I used to beg Mom to serve me a chicken curry along with sadya so that I can eat something! 😛 I know Malabari sadya has their share of non-veg and how I wished I was born there.!!! 😛 Thanks for stopping by!

      Reply

Trackbacks

  1. Beetroot Pachadi (Beetroot in Yogurt Sauce) | Something's Cooking..right under your nose! says:
    April 2, 2015 at 12:01 am

    […] is another Sadya recipe. I had mentioned earlier in my Carrot Pachadi, the difference between Pachadi and Kichadi in Kerala. I never liked having Sadya and from the 26+ […]

    Reply

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