Carrot Raita (Carrot Pachadi Recipe)

Carrot Raita – A Cooling, Summer Friendly Side dish Recipe with Carrots, Curd and Coconut. Easy to make, Gluten Free South Indian Condiment Recipe in under 15 minutes.

Carrot Raita (Carrot Pachadi Recipe)

Summers call for Raita Recipes, which is why I am blogging today about a delicious Carrot Raita Recipe made the South Indian way. Raita in South India is referred to as Thayir Pachadi.

Raita is an Indian condiment made with curd and assorted vegetables, both cooked and/or raw. The curd is seasoned with salt, coriander leaves etc. Sometimes Roasted Jeera Powder, chaat masala, red chilli powder etc are added too.

It is served as a side dish to Indian Main Course Recipes especially rice recipes like Biryani, Fried Rice, Pulao and even Indian Breads like Roti, Paratha etc. Raita is generally served with spicy main course dishes to tone down the heat.

The South Indian Raita or Thayir Pachadi uses grated coconut and is also tempered with some mustard seeds and curry leaves. It is served as side dish during Sadya meals on a banana leaf for festivals like Vishu and Onam.

Dishing out a Raita hardly takes any time. You can choose to grate the vegetables or chop, depending on what you like and then its a matter if mixing the ingredients, seasoning. Before you know it, the side dish is ready to eat.

Some of the South Indian Thayir Pachadi recipes on the blog that you should try

Raita features on our menu almost 3 – 4 times in a week and during summers, it is made everyday at home with a mix of vegetables.

Do try the Mixed Vegetable Raita on the blog made with cucumbers, onion and tomatoes and the Potato Mint Raita made with boiled potatoes and fresh mint.

The Carrot Raita is made using the Red Carrots that are still available in the market and will soon be replaced with the orange coloured ones (Ooty Carrots) as the heat increases. I made use of the last batch of seasonal produce to make this quick side dish and paired it with a delicious Mushroom Rice.

You can also try the Carrot Raita with South Indian Rice Varieties like Kovakkai Sadam, Brinjal Rice and South Indian Tomato Rice.

Honestly, I can live off Raita varieties the entire summer season. They are refreshing and a great dinner option too. It instantly makes you feel fresh and saves you from dehydration and fatigue due to the summer heat.

Let us now look at the detailed recipe to make this at home.

Carrot Raita Recipe with Step by Step Pics

(1) Peel and grate the carrots, add it to a bowl. Add finely chopped green chillies and grated coconut.

Carrot Raita Ingredients

(2) Whisk the curd and add it to the grated carrots and coconut mixture along with salt to taste.

Step by Step Carrot Raita Recipe

(3) Mix well and prepare for the tempering.

Carrot Raita - south Indian Style

(4) Heat a small tempering pan, add coconut oil, mustard seeds and some curry leaves. Once the mustard crackles, switch off the flame and pour the tempering into the bowl. Mix well and serve immediately. Note – Ensure the flame is low.

Tempering for Carrot pachadi

Recipe Notes

  • If you are serving the Carrot Raita for guests, keep everything ready separately. Once the guests arrive, add the curd, salt and tempering. This ensures the Raita is served thick and not watery due to the salt and yogurt.
  • Quantity of green chillies can be adjusted. It can be skipped too if you don’t like spicy food.
  • Pachadi is traditionally tempered with Coconut oil in true Kerala Style. If you find the aroma of Coconut oil too strong, use vegetable oil instead. Mustard oil is not recommended.
  • I have used a vegetable grater for grating the carrots. If you have a food processor at home, the job can be done in less than 5 minutes, drastically reducing the prep time of the recipe as well.
Carrot Raita or Carrot Pachadi Recipe

Carrot Raita (Carrot Pachadi Recipe)

Step by Step Carrot Raita or South Indian Carrot Thayir Pachadi Recipe. A delicious Summer friendly Carrot Raita recipe with grated carrots, curd and a quick tempering. A side dish or condiment from South Indian Cuisine that is Gluten Free and Vegetarian. A quick 15 minute recipe that can be served with Pulao, Biryani or Parathas.
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Course: Condiments, Side Dish
Cuisine: Indian, Kerala, South Indian
Keyword: carrot raita, carrot thayir pachadi, Kerala recipes for Onam Sadya, No Onion No Garlic Recipe, Recipe under 15 minutes,, South indian condiment, South indian pachadi recipe, South Indian Side Dish,, Vishu recipes
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 3 people

Ingredients

  • 2 1/2 cups Grated Carrots 1 cup is 250 ml
  • 1/2 cup Grated Coconut 1/2 cup is 125 ml measurement
  • 1 1/2 cup Thick Curd or Yogurt
  • 2-3 nos. Green chillies finely chopped
  • 2 tsp Coconut Oil Check notes
  • 1/4 tsp Mustard Seeds or Rai
  • Few Curry leaves
  • Salt to taste

Instructions

  • Peel and grate the carrots, add it to a bowl.Add finely chopped green chillies and grated coconut.
  • Whisk the curd and add it to the grated carrots and coconut mixture along with salt to taste.
  • Mix well and prepare for the tempering.
  • Heat a small tempering pan, add coconut oil,mustard seeds and some curry leaves. Once the mustard crackles, switch off the flame and pour the tempering into the bowl. Mix well and serve immediately.
  • Note – Always ensure the flame is low while tempering and once you add the curry leaves, it splutters so be careful (especially if you are trying for the first time)

Notes

  • If you are serving the Carrot Raita for guests, don’t add the curd until the guets arrive. Keep everything ready in 2 separate bowls (vegetables + curd). Once the guests arrive, add the curd, salt and tempering. This ensures the Raita is served thick and not watery due to the salt and yogurt.
  • Quantity of green chillies can be adjusted. It can be skipped too if you don’t like spicy food.
  • Pachadi is traditionally tempered with Coconut oil in true Kerala Style. If you find the aroma of Coconut oil too strong, use vegetable oil instead. Mustard oil is not recommended.
  • I have used a vegetable grater for grating the carrots. If you have a food processor at home, the job can be done in less than 5 minutes, drastically reducing the prep time of the recipe as well.

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Thank you for visiting

Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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