Ingredients: 2 Carrots (Gajjar),3 tablespoons Fresh coconut – grated,1 Green Chilli,2 sprig Coriander (Dhania) Leaves – roughly chopped,500 ml Curd (Dahi / Yogurt),Salt – to taste,1 teaspoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/4 teaspoon Black Urad Dal (Split),1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves,1 Dry Red Chilli
Time in minutes: 15 Servings: 4 Course: Side Dish Diet: Vegetarian
Instructions: 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.In a hand mixer jar, add the grated coconut, coriander and green chilli and make a course mix of it.In the same jar add the roughly chopped carrots and pulse it to a course mix.Add this course carrot coconut mix to the bowl of curd, season with salt and mix well.Now, heat oil in a tadka pan on medium flame, add the mustard seeds and split urad dal and let it crackle.Add the asafoetida, curry leaves, red chilli and let it splutter.Add this tadka to the bowl of carrot pachadi and mix well.Serve the Carrot Pachadi along with Vegetable Biryani or Paneer Biryani for your weekend brunch along with Kachumber salad.