Carrot Pachadi Kerala Style

  • 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
  • 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

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