Carrot Pachadi Kerala Style

Ingredients:

• 1 1/2 cups plain biodynamic or organic yogurt
• 1 lb carrots shredded
• 1 tablespoon ghee or coconut oil
• 1 teaspoon black mustard seeds
• 8 fresh curry leaves
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne

Method:

• Heat ghee in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cumin and cook, covered, until they pop and sizzle, about 10 seconds.
• Add curry leaves and cook, stirring constantly, until fragrant, about 5 seconds. 
• Add carrots, salt, and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp-tender, 2 to 3 minutes. 
• Transfer to a shallow bowl and cool about 30 minutes. Stir in yogurt.

Serves 4