Carrot Pachadi With Coconut Recipe
A vegetarian Tamil Nadu recipe with carrots (gajjar), tablespoons fresh coconut - grated, green chilli. Ready in 15 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
To begin making the Carrot Pachadi with Coconut Recipe, take a big bowl, add the curd and whisk it to a thick consistency with silky smooth texture and keep aside
tablespoons fresh coconut - grated(3)curd (dahi / yogurt)(500 ml) - 2
In a hand mixer jar, add the grated coconut, coriander and green chilli and make a course mix of it
tablespoons fresh coconut - grated(3)green chilli(1)sprig coriander (dhania) leaves - roughly chopped(2)dry red chilli(1) - 3
In the same jar add the roughly chopped carrots and pulse it to a course mix
carrots (gajjar)(2)sprig coriander (dhania) leaves - roughly chopped(2) - 4
Add this course carrot coconut mix to the bowl of curd, season with salt and mix well
tablespoons fresh coconut - grated(3)curd (dahi / yogurt)(500 ml)salt - to taste - 5
Now, heat oil in a tadka pan on medium flame, add the mustard seeds and split urad dal and let it crackle
mustard seeds(1/2 teaspoon)black urad dal (split)(1/4 teaspoon) - 6
Add the asafoetida, curry leaves, red chilli and let it splutter
green chilli(1)sprig coriander (dhania) leaves - roughly chopped(2)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1)dry red chilli(1) - 7
Add this tadka to the bowl of carrot pachadi and mix well
- 8
Serve the Carrot Pachadi along with Vegetable Biryani or Paneer Biryani for your weekend brunch along with Kachumber salad
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Carrot Pachadi With Coconut Recipe
A vegetarian Tamil Nadu recipe with carrots (gajjar), tablespoons fresh coconut - grated, green chilli. Ready in 15 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
8 steps- 1
To begin making the Carrot Pachadi with Coconut Recipe, take a big bowl, add the curd and whisk it to a thick consistency with silky smooth texture and keep aside
tablespoons fresh coconut - grated(3)curd (dahi / yogurt)(500 ml) - 2
In a hand mixer jar, add the grated coconut, coriander and green chilli and make a course mix of it
tablespoons fresh coconut - grated(3)green chilli(1)sprig coriander (dhania) leaves - roughly chopped(2)dry red chilli(1) - 3
In the same jar add the roughly chopped carrots and pulse it to a course mix
carrots (gajjar)(2)sprig coriander (dhania) leaves - roughly chopped(2) - 4
Add this course carrot coconut mix to the bowl of curd, season with salt and mix well
tablespoons fresh coconut - grated(3)curd (dahi / yogurt)(500 ml)salt - to taste - 5
Now, heat oil in a tadka pan on medium flame, add the mustard seeds and split urad dal and let it crackle
mustard seeds(1/2 teaspoon)black urad dal (split)(1/4 teaspoon) - 6
Add the asafoetida, curry leaves, red chilli and let it splutter
green chilli(1)sprig coriander (dhania) leaves - roughly chopped(2)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1)dry red chilli(1) - 7
Add this tadka to the bowl of carrot pachadi and mix well
- 8
Serve the Carrot Pachadi along with Vegetable Biryani or Paneer Biryani for your weekend brunch along with Kachumber salad
Rate this recipe
You might also like · Tamil Nadu
Cauliflower Kurma (Tamil Nadu Restaurant Style Cauliflower Chops) Recipe
⏱️ 80 min
Kalyana Veetu Senai Curry Recipe - South Indian Spicy Roasted Yam
⏱️ 60 min
Sorakkai Kozhukattai Paal Kuzhambu Recipe - Bottle Gourd Curry
⏱️ 50 min
Kumbakonam Filter Coffee Recipe
⏱️ 35 min
Aval Payasam Recipe - Sweet Flattened Rice Payasam
⏱️ 30 min
Kallu Knockout Recipe (Sprouted Horse Gram Wright Recipe)
⏱️ 20 min