Carrot in Yogurt Sauce (Carrot Pachadi)

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.

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.

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