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Carrot Pachadi

Serves 4
25 mins
58 Kcal
If you're all about keeping it fresh and zesty, carrot pachadi is the MVP of side dishes you didn't know you needed. This South Indian gem is like a salad, raita, and chutney had a flavor-packed party and invited carrots as the guest of honor. Grated carrots get cozy with creamy yogurt, a pop of mustard seeds, and a sizzle of curry leaves—resulting in a dish that's as vibrant as it is delish. The carrot pachadi recipe is a no-fuss affair, perfect for when you want max flavor with minimal effort. Start by grating fresh carrots the brighter, the better), then mix them with whisked yogurt for a creamy base. Add a tempering of mustard seeds, green chilies, curry leaves, and a touch of asafoetida fried in coconut oil for that signature South Indian vibe. Stir it all together, and boom you've got a side dish that pairs like a dream with rice or any spicy curry. Whether you're meal-prepping for the week or flexing at your next family feast, carrot pachadi brings a burst of freshness and a whole lot of “yum” to the table. It's simple, healthy, and ridiculously good your new go-to for adding a tangy twist to any meal!

Ingredients required for Carrot Pachadi

  1. 3 carrot
  2. 1 cup curd
  3. 1 tsp turmeric powder
  4. Salt
  5. 1 tsp sugar
  6. 1 tbsp coconut oil
  7. 3 onion
  8. 1 tsp mustard seeds
  9. 1 tsp cumin seeds
  10. 1 red chilli
  11. 1/4 tsp hing
  12. 1 sprig curry leaves

Cooking steps for Carrot Pachadi

  1. 1
    Carrot pachadi is the vibrant, tangy, and creamy South Indian side dish that's equal parts refreshing and delicious a perfect companion to elevate your meals.
  2. 2
    This carrot pachadi recipe is super easy to whip up and packs a punch of flavor with every spoonful.
  3. 3
    Start this recipe of carrot pachadi by peeling and grating 3 fresh carrots and setting them aside in a mixing bowl.
  4. 4
    Add 1 cup of thick yogurt or curd, 1 teaspoon of turmeric powder, and salt to taste.
  5. 5
    Toss in 1 teaspoon of sugar to balance the tang and stir everything together until the carrots are well-coated in creamy goodness.
  6. 6
    For the seasoning, heat 1 tablespoon of coconut oil in a small pan over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and let them crackle.
  7. 7
    Then, toss in 1 teaspoon of cumin seeds, 1 dry red chili, and ¼ teaspoon of hing (asafoetida) for that earthy, aromatic kick.
  8. 8
    Stir for a few seconds to let the flavors bloom.
  9. 9
    Next, add 3 finely chopped shallots (sambar onions) to the pan and saut until they're soft and golden.
  10. 10
    Finish off with a sprig of fresh curry leaves, letting them sizzle and release their magic into the seasoning.
  11. 11
    Pour this sizzling tempering over the prepared carrot-yogurt mixture and give it a good mix to combine all the flavors. Adjust the salt if needed, and let the pachadi sit for 10-15 minutes so the flavors can meld together beautifully.
  12. 12
    Serve this carrot pachadi as a side dish with steamed rice, chapati, or as part of a festive feast. It's tangy, creamy, and packed with crunchy, spiced carrots that'll have you going back for seconds.
  13. 13
    This recipe of carrot pachadi is simple, flavorful, and a total crowd-pleaser—your next meal just got a serious upgrade!

Shop Ingredients

Hing (1/4 Tsp)
92
1
182
1
61
1
96
1
56
1
104
1
110
1
91
1
84
1
55
1
Carrot (3)
22
1
29
1
Curd (1 cup)
76
1
117
1
50
1
100
1
62
1
45
1
70
1
107
1
80
1
31
1
Red Chilli (1)
52
1
217
1
199
1
Cumin Seeds (1 Tsp)
45
1
244
1
97
1
40
1
116
1
76
1
170
1
76
1
93
1
209
1
Coconut Oil (1 Tbsp)
330
1
419
1
350
1
448
1
658
1
Salt
27
1
24
1
106
1
22
1
50
1
105
1
107
1
47
1
50
1
125
1
Turmeric Powder (1 Tsp)
60
1
110
1
197
1
207
1
52
1
46
1
279
1
Sugar (1 Tsp)
51
1
50
1
56
1
235
1
75
1
294
1
54
1
77
1
50
1
256
1
Mustard Seeds (1 Tsp)
21
1
34
1
23
1
32
1
38
1
35
1
23
1
19
1
50
1
22
1
Onion (3)
39
1
39
1
33
1
20
1
60
1
58
1
Curry Leaves (1 sprig)
13
1

FAQs

Can I use curd substitutes in carrot pachadi?

Yes, if you're looking for a dairy-free version, you can swap curd with coconut yogurt or almond yogurt. These alternatives maintain the creamy texture while adding a slight nutty flavor to complement the carrots

How do I make the tempering extra flavorful for carrot pachadi?

For a bold and aromatic tempering, heat coconut oil on medium flame and use fresh curry leaves, dried red chilies, mustard seeds, and a pinch of asafoetida. The coconut oil enhances the authentic taste of carrot pachadi and elevates its overall flavor profile.

Can I prepare carrot pachadi in advance?

Absolutely! Carrot pachadi can be made a few hours ahead and stored in the refrigerator. To maintain freshness, add the tempering right before serving. If stored overnight, stir well before serving as the curd may thicken slightly. Carrot pachadi is a simple, versatile dish that's great for festive meals or casual dinners, adding a burst of color and flavor to any plate!
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