Carrot Pachadi is a delicious Kerala style side dish made with carrots, yogurt, and spices. It is easy to make and is light and healthy as well. It is a tasty twist to Carrot Raita with tadka.
Raita is usually made in the summers but since carrots are available in abundance during winters, I decided to present this recipe to you today.
This is a delicious and easy Carrot Raita with tadka, made in the South Indian way. Raitas are usually served with steamed rice, pulao, biriyani, paratha, or roti. It is usually made with yogurt where cooked or uncooked vegetables or fruits along with spices are added to it.
In South India, Raita is referred to as Thayir Pachadi or Tayir Kichadi, thayir meaning yogurt. As mentioned, Raita can be classified into Pachadi or Kichadi.
Kerala Pachadi vs Kerala Kichadi
What is the difference between Pachadi and Kichadi recipes?
Kerala Pachadi and Kichadi are two delicious yogurt-based dishes in Kerala Sadya. They are also favorite side dishes in a regular everyday Kerala lunch.
|Pachadi is mildly sweet because of the fruits/vegetables used. For eg: beetroot, pineapple, carrot||Kichadi is usually mildly spicy or sour because it is typically made with ingredients like bitter gourd, okra, yellow cucumber.|
|In Pachadi, mustard seeds are only used during tempering or tadka.||In Kichadi, mustard seeds are used while grinding along with coconut as well as during tempering.|
|In Pachadi, coconut is not used.||In Kichadi, coconut is made into a paste and cooked along with spices.|
Carrot Pachadi is mildly sweet and it can easily be made in under 15 minutes. All you have to do is grate the carrots, cook for a couple of minutes along with spices, and add beaten curd to it.
It is typically made with orange carrots or Ooty carrots (as they are called in India). But you can also make this recipe with red carrots as well and it will be slightly sweeter when compared to orange ones.
Carrot Pachadi is
- easy to make
- can be made in under 15 minutes
- light and delicious
- perfect as side-dish to rice
- kid-friendly and healthy
🥕 Kerala Pachadi Ingredients You’ll Need
To make Carrot Pachadi, you’ll need fresh carrots, shallots or small onions, ginger, green chili, yogurt, mustard seeds, dry red chilies, and coconut oil.
Traditionally, tempering is done in coconut oil. However, you may use any vegetable oil of your choice. You can make quite a few different variations of this Pachadi as well.
🍴Variations You Can Make
- You can use red carrots as well for making this recipe. Red carrots are sweeter and it will be perfect if you are making this recipe for kids.
- You can also adjust the hotness by reducing the number of green chilies you add.
- Tempering in coconut oil gives the authentic taste to this Kerala Style Carrot Pachadi. However, you may use any vegetable oil of your choice or ghee.
- Once cooled, store the Pachadi in an airtight container in the refrigerator for upto a day.
- Serve the Pachadi warm along with steamed rice and vegetable stir-fries like Thoran or Avial.
- If using leftovers, slightly warm the Pachadi before serving. You shouldn’t boil it as the curd will curdle.
- You can also serve the leftover Pachadi, chilled.
Pachadi can be served with
Carrot Pachadi Kerala Style Without Coconut
- To make Kerala Carrot Pachadi, wash and peel the skin off the carrots.
- Grate the carrots and keep it aside.
- Heat a pan and add coconut oil.
- Add finely chopped ginger, mashed or finely chopped shallots, and green chilies. Saute.
- Add grated carrots and mix well.
- Pour about a quarter cup of water. Cook until all the water is evaporated and the carrot is cooked well.
- Remove from flame and add beaten yogurt seasoned with salt. Cover and keep aside for a couple of minutes. Mix well.
- Temper mustard seeds, curry leaves, dry red chilies, shallots, and a pinch of red chili powder in coconut oil.
- Pour this tempering over the carrot yogurt mixture.
- Mix well before serving.
Carrot Pachadi for Rice Recipe Video
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Carrot Pachadi RecipePrint
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