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CARROT PACHADI
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Created by rsRick, Average user rating vote imagevote imagevote imagevote image / 4 1 Users Voted
Description This Indian compound Salad is light, Refreshing and a perfect condiment to be served with most any types of grilled meats, poultry or seafood.
Ingredients
At a glance
Cuisine
Indian (India)
Main Ingredient
Carrots
Cooking Method
Sautée
Vegetarian
Difficulty
Very Easy
Course/Dish
Side Dish
Compound
Relish
Makes
6 Servings
  • 1 1/2 cups plain whole-milk yogurt
  • 1 lb carrots
  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 8 fresh curry leaves
  • 1 cup finely chopped red onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/4 cup chopped fresh cilantro
  • Special equipment: a food processor fitted with shredding disk
Methods/steps
  1. Drain yogurt in a large fine-mesh sieve set over a bowl about 30 minutes. Meanwhile, finely shred carrots using food processor.
  2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until they make popping sounds, about 15 seconds. Add curry leaves and cook, stirring constantly, until fragrant, about 3 seconds. Add carrots, onion, cumin, 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 and cilantro.
Additional Tips
Pachadi, without cilantro, can be made 1 day ahead and chilled, covered.
(curry leaves) as from the chicken recipe that is part of the menu in which this dish is included: *Sometimes called meetha neem or kari patta, curry leaves are available at Indian and Asian markets.
Reviews
Rate this recipe
Comment by viman , Monday, 10 November 2008 vote imagevote imagevote imagevote image
Great Recipe. Easy to follow.

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