CARROT THAYIR PACHADI

     

    Pachadi is a must have item in the long list of side dishes served in a Vazhaiyilai Virundhu/Sadhya. A mixture of Raw vegetable in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Carrot Thayir Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  Unlike Mango Pachadi, Carrots aren't cooked.  So this dish can be prepared in a jiffy. This tangy side dish is prepared with finely grated Carrot, Coconut and Curd(Yogurt) and tempered with mild seasonings.
      My Dad makes a quick fix of this Carrot Pachadi for every Sadhya, just to add up the number of dishes in the Banquet.  Though a simple dish the essence and flavour it imparts would be a wonderful addition and specifically noteworthy among the lost list of dishes in a Sadhya.  My Dad just grates the Carrots, add few finely, really finely chopped Green Chillies, Coconut and mix it along with Curd/Yogurt along with a dash of Salt.  He doesn't add any tempering in this Carrot Pachadi.  In this Carrot Pachadi recipe, I have tempered it with Mustard Seeds, Black Gram Dhal and Curry Leaves in Sesame Oil.


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Cuisine - South India
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


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HOW TO MAKE CARROT THAYIR PACHADI

 

INGREDIENTS :

Carrot - 1 No.(Medium Size)
Green Chillies - 1 Nos. 
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup

 

To Temper :

Coconut Oil/Sesame Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Black Gram Dhal/Urad Dhal  - 1/4 Tspn
Curry leaves - 2 Sprigs
Coconut - 1/4 Cup

METHOD :

• Finely grate the Carrot or alternatively, it can be finely chopped.
• Finely chop the Green Chillies.
• Combine grated Carrots and Green Chillies.
• Whisk the Curd and pour it to the above.
• Add Salt and a Pinch of Sugar and mix well.
• Heat Oil in a pan, splutter Mustard Seeds, Black Gram Dhal and Curry Leaves.
• Add grated Coconut to the above and give a quick stir.
• Immediately switch off the flame.
• Pour the tempering over the Carrot Pachadi and mix well.
• Serve Carrot Pachadi with rice or add it as one of the side dishes for Virundhu/Sadhya.

NOTES :

• Do not cook the Carrot Pachadi, just pour the tempering over the Pachadi. If not, Pachadi will turn out to be watery.
• Adding Fenugreek is totally optional.
• Do not reheat the dish, reheating may curdle the curd and make the Carrot Pachadi watery. 
• Can use any cooking oil for tempering.