Carrot Raita (Carrot Pachadi Recipe)

5 from 1 vote

Carrot Raita (Carrot Pachadi Recipe)

Carrot Raita or South Indian Carrot Pachadi is an easy 20 minute side or condiment recipe made with grated carrot, yogurt and coconut. It is tempered with curry leaves and mustard seeds. Serve as side or accompaniment.

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

Cook Time 2

Total Time 12

Servings people

Author Vidya Narayan

Equipment

Vegetable Grater

Ingredients

2 ½ cups Grated Carrots
½ cup Fresh Grated Coconut if using frozen, thaw completely
1½ cup Thick Curd or Yogurt
2-3 Green chillies finely chopped
2 teaspoon Coconut Oil Check notes
¼ teaspoon 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 chilies and grated coconut.
Whisk the curd and add it to the grated carrot 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 over the carrot-curd mixture. Mix well and serve immediately.

Notes

Ingredients and Substitutes

Curry leaves when added to hot oil will splutter. Be careful.
Adjust quantity of green chilies as you like.
Use any neutral oil instead of coconut oil.
If you don't like coconut, feel free to skip it.
Use fresh curd for making raita.

If making carrot raita for guests or dinner party - keep all the ingredients ready, add curd or yogurt to the carrot-coconut mix after your guests arrive and temper when ready to serve. This will ensure thick consistency of raita.