Carrot Pachadi

Ingredients

• Carrot - 2 big size (grated)
• Onion - 1 medium size (Chopped lengthwise)
• Curry leaves - 1 string
• Cumin - 1/2 tsp
• Hing - 2 pinches
• Curd - 3/4 - 1 cup
• Green chillies - 4 (slitted)
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp
• Coriander leaves - 2 tbsp(chopped)
• Oil - 2 tbsp
• Salt for taste

Method

• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, cumin, hing, curry leaves & green chillies one by one.
• Add onions and fry for 1 minute.
• Add the grated carrots, salt & fry for 3-5 minutes on medium flame.
• Remove from flame & then add the curd.
• Garnish it with coriander leaves.
• Serve it with roti or rice.

Tips for the recipe - Don't fry the onions & carrots too much. It tastes good when it is crunchy & half boiled in the pachidi.