Carrot Pachadi

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I don't remember where I found this recipe but I love it. The traditional Indian spices combine with the sweet carrots creating a flavor sensation

Makes 2 ½ cups
Prep time: 8 minutes + 30 for yogurt to drain
Total time: 40 minutes

Ingredients:

  • 1 1/2 cups plain whole-milk yogurt
  • 6-8 carrots, peeled and finely grated
  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • ½ teaspoon curry powder
  • 1 cup finely chopped red onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/4 cup chopped fresh cilantro

    Instructions:

    Drain yogurt in a large fine-mesh sieve set over a bowl about 30 minutes.
    Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until they make popping sounds, about 15 seconds. Add curry leaves and cook, stirring constantly, until fragrant, about 3 seconds. Add carrots, onion, cumin, salt, and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp-tender, 2 to 3 minutes. Transfer to a shallow bowl and cool about 30 minutes. Stir in yogurt and cilantro.