Tuesday, April 13, 2010

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.

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