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carrot pachadi kerala style recipe without coconut

Carrot Pachadi

  • Author: Shalini
  • Total Time: 15 minutes
  • Yield: 6 persons 1x


Carrot Pachadi is a delicious Kerala Style side dish made with carrots, yogurt, and spices and is served especially in Onam Sadya. It can be made in under 20 minutes and is light and healthy as well.


  1. 1.5 cups Carrot, grated
  2. 2 tbsp Coconut oil
  3. 1 tbsp Ginger, finely chopped
  4. 2 tbsp Shallots (or Onion), grated or finely chopped
  5. 1/4 cup Water
  6. 400gm Beaten Curd
  7. Salt, to taste

For Tempering:

  1. 2 tbsp Coconut oil
  2. 1 tbsp Mustard seeds
  3. 2 tbsp Shallots, sliced
  4. 2-3 Green chilies, chopped
  5. Curry leaves
  6. A pinch of Red chili powder



  1. To make Kerala Carrot Pachadi, first, wash and peel the skin off the carrots.
  2. Grate the carrots and keep them aside.
  3. Heat a pan and add coconut oil.
  4. Add finely chopped ginger, mashed or finely chopped shallots, and green chilies. Saute.
  5. Add grated carrots and mix well.
  6. Pour water and cook until all the water is evaporated and the carrot is cooked well.
  7. Remove from flame and add beaten yogurt seasoned with salt. Cover and keep aside for a couple of minutes. Mix well.
  8. Temper mustard seeds, curry leaves, dry red chilies, shallots, and a pinch of red chili powder in coconut oil.
  9. Pour this tempering over the carrot yogurt mixture.
  10. Mix well before serving.


  1. You may use finely chopped or grated onion instead of shallots for cooking along with the carrots.
  2. Add the beaten yogurt only after removing it from heat.
  3. While reheating, do not boil the dish as the yogurt will curdle immediately.
  4. Fresh thick yogurt without adding water will result in the best Pachadi.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Side
  • Method: Stovetop
  • Cuisine: Kerala

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