Kerala Style Carrot Pachadi

Carrot Pachadi is a healthy side dish and easy to prepare within minutes. Try this recipe for this Sadya and enjoy the taste.

Prep Time: 5 mins    | Cook time: 15 mins    |  Serves: 4

Ingredients:

 Large Carrot                         2 no. 

Green Chillies                         3 no.

Thick Curd                              1/4 cup

Salt                                        To taste

Sugar                                      1 Tablespoon(optional)

For Grinding

Grated Coconut                         1/2 cup

Chopped Ginger                         1 Teaspoon

Chopped Green Chili                   1 no.

Cumin Seed                                ¼ Teaspoon

For Seasoning

Coconut Oil –                             1 Tablespoon

Mustard Seeds                          1/2 Teaspoon

Dry Red Chillies                         1 or 2no.

Urdh dal                                     1 Teaspoon.

Chopped Coriander Leaves for decorations

Method:

• Wash and Peel the skin and grate the carrots.
• Peel and grate the carrot.
• Blend the curd with little salt until smooth and keep aside.
• Grind coconut along with the green chillies, ginger , cumin seeds  to form a nice paste and keep aside.

• Boil the grated carrot, chopped green chillies with little water and salt. Cook for 7 minutes.

• Once the carrots are cooked and soft, add the ground coconut paste to the pan.

• Continue cooking on medium heat for another 5-8 minutes.
• Switch off the stove when the carrot becomes thick and soft.
• Once the cooked carrot is cool, add curd to it and stir well.
• For tempering, heat coconut oil in a pan, add mustard seeds and when it crackles, add whole red chili and Urdh dal . Fry for a minute.

• Pour this seasoning over the Pachadi and mix well.
• Decorate with Chopped Coriander Leaves.
• Serve with Rice.

Note:

• If you want to make this Pachadi a bit sweet, you can add 1-2 teaspoons of sugar .

You might also like to check these Pachadi  recipes:

PACHADI RECIPES

Carrot Thoran/ Carrot Upperi/ Carrot Stir Fry

This is a simple stir fry with carrot which is easily available round the year. This Upperi is very good for Lunch Box.

There are many different ways to prepare a Thoran. Some add coconut scraps directly while others grind coconut to a coarse paste.

Here is my recipe for Carrot Thoran

Ingredients:

Carrots                      3nos.

Turmeric Powder        ¼ Teaspoon

Grated Ginger             1 Tablespoon

Green chillies              4 nos.                 

Grated Fresh Coconut ¼ Cup

Salt                             To Taste

For Tadka/ Seasoning

Coconut Oil                 1 Tablespoon

Mustard Seeds           1 Teaspoon

Urdh dal                     1 Tablespoon

Cumin Seeds                1 Teaspoon             

Hing powder                 ¼ Teaspoon

Curry Leaves                Few

Method:

• Wash and peel the skin and grate the carrots.

• Heat the oil, add the mustard seeds, when it's starts to splutter add the urad dal. 

• Add the grated carrots, grated ginger, green chillies, salt, sprinkle 1 tbsp of water on it; cover and cook on medium heat for 8-10 mins.

• Add grated coconut and mix it well. Uncover and sauté for 1 - 2 minutes in a low flame. so that the water evaporates completely and the Thoran is dry.

• Remove from the fire and serve hot with rice and Enjoy! 

Notes:

• Everybody knows carrot shrinks while cooked!, So you want more, take more!
• Adjust the quantity of grated coconut according to your taste.

 Check here for more VEGETABLE SIDE DISHES

CARROT THORAN / KERALA-STYLE THORAN FOR ONAM SADYA RECIPE

Any Kerala Sadhya is incomplete without Thoran. You can prepare Thoran using any veggie like cabbage, carrot, beetroot, beans, or a combination of vegetables. There are many ways to prepare a Thoran. Some add coconut scrapes directly while others grind coconut to a coarse paste.

Easy and healthy side dish.

Here is the recipe…

Recipe Category   :      Vegetable Dry Fries, Kerala Sadhya

Cuisine                :    Kerala Dishes

Preparation Time  :    5 Minutes

Cooking Time      :     10 Minutes

Serves                :      4 People

Ingredients:

Grated Fresh Carrots	3 cups
Green Chillies Silted	4 Nos.
Grated Coconut	½ cup
Salt	To Taste

For Seasoning:

   

Coconut Oil	2 Tablespoon
Mustard	1 Teaspoon
Cumin Seeds	1 Teaspoon
Curry Leaves	few
Broken Red chillies	3 Nos.
Urdh Dal	1 Teaspoon

    

How To Make Carrot Thoran  Here you Go

• Wash and peel and Grate the Carrots.

•   Heat the oil, add the mustard seeds, when its starts to splutter add the urad dal and Cumin seeds, red chillies and Curry Leaves.

•  Add the grated carrots, green chillies, salt. Lower flame and, cover and cook on medium heat for 8-10 mins.

• Once the carrots is cooked, add the coconut mixture. Combine well, and continue to cook until the carrot is cooked through.

• Remove from the fire and serve hot with rice and Enjoy!.

Note:

• Give it a stir once in between, otherwise it may stick to the bottom. You can increase  the amount of coconut if you like.

Here for More Vegetable Dry Subjis

Sweet Potato Thoran

        There are two kinds of sweet potatoes – white sweet potato and the orange sweet potato .  Sweet potatoes are rich in Vitamin A, C, B6 and Beta carotene. Since sweet potatoes have a low glycemic index, they can be consumed by those suffering from diabetes, without any apprehensions. Though the preparation of Thoran is simple, the taste is marvelous.

Ingredients

 Medium size Sweet Potatoes         3 Nos.

Finely chopped green chilies           3 no.

Grated ginger                                 1 Tablespoon

Salt                                                To Taste

Turmeric powder                             1/8 Teaspoon

Lemon Juice                                     1 Tablespoon

To Be Grind

Shredded Coconut                          ½ Cup

Cumin Seeds                                   ½ Teaspoon

Grated Ginger                                1 Teaspoon

Green Chillies                                 2 no.

Chilli powder                                  ½ Teaspoon

Turmeric Powder                           ¼ Teaspoon 

For Seasonings: 

Coconut Oil –                                   2 Tablespoons

Mustard                                          1 Teaspoon

Urad dhal                                        1 Teaspoon

Chenna dhal                                     1 Teaspoon

Cumin Seeds                                    ½ Teaspoon

Asafetida powder                            ¼ Teaspoon.

Finely chopped curry leaves            1 string

Method:

• Clean the sweet potatoes well and lightly peel. Cut into medium  size cubes and steam it.
• Grind the coconut, ginger, chillies, Cumin seeds, Turmeric Powder and Chili Powder into a coarse paste in a dry blender with little water. 
• In a Kadai (wok), heat Coconut oil add mustard, when the mustard begins to crackle , add all other seasonings,when the dals turn slightly pinkish , add the steamed potatoes in it, and stir it well.
• Add ground coconut paste, add salt and mix it well.

• Let this cook for 5 to 7 minutes in the medium flame.

• Now Thoran is ready to Serve.
• Transfer the sweet Potato Thoran to the serving bowl, garnish with chopped coriander leaves.
• Enjoy with hot rice and Sambhar. 

See my other Dry Vegetables THORAN and Subzis , Click the below Link

VEGETABLE DRY SUBZIS AND THORANS

Avarakkai Thoran/ Broad Beans Thoran

Thoran / Upperi (Stir Fry with Coconut and Spices) is a typical tasty Keralite dish served with steamed rice. Today I am sharing the recipe of Avarakkai Thoran / Broad Beans Thoran, which is very easy to prepare and is a very nutritious dish. Enjoy the Thoran.

Cuisine:                    Kerala

Recipe Type:             Side Dish

Preparation Time:     10 minutes

Cooking Time      :    20 Minutes.

Ingredients:

Boiled Mochakottai       : 1 cup

Chopped Avarakkai         2 Cups

Chopped Tomatoes         1 cup

Grated Ginger                1 Tablespoon

Chopped Green chilies     2 no

Turmeric Powder             ¼ Teaspoon

Grated Fresh Coconut     2 Tablespoons

Salt                               To Taste

For Tempering:

Coconut Oil                    1 Tablespoon

Mustard Seeds               1 Teaspoon

Urdh Dal                        1 Teaspoon

Cumin Seed                   ½ Teaspoon

Red chilli                        1 no.

Curry Leaves                  1 Spring

Hing powder                  ½ Teaspoon

Method:

• Soak the Mochakottai for 12 hours, boil with a pinch of salt and keep aside.
• Wash and chop Avarakkai to very small pieces and allow it to drain in a colander.

• Heat oil in a pan. Pop mustard seeds. When it’s popped add white lentils and fry well. The lentils turn golden brown. Add red dry chilly pieces , Hing powder and curry leaves. Fry until golden brown.

•  Now add the chopped tomatoes, ginger, Turmeric Powder and chopped green chillies. Fry for 3 minutes.

• Now add the chopped Avarakkai and Mochakottai accordingly. Add salt as per your taste and sauté well. Cover the pan and cook 5 minutes.

• When Vegetables are well cooked, add the Grated coconut  and mix well.

• Uncover and sauté well. Fry Thoran until dry form. Turn off the heat. The tasty Avarakkai Thoran ready! Serve hot rice .

• Enjoy!!

Avarakkai Thoran/Broad beans Thoran

Idiyappam/ String Hoppers/Instant Sevai

Idiyappam / Sevai / Nool Puttu / String Hoppers are a famous south Indian dish which serves as breakfast or dinner . These are so simple and made out of rice flour and water. Very healthy as it is only steamed.This healthy and nutritious Idiyappam in other words is rice noodles which are served with sweet coconut milk & vegetable stew.

Ingredients

Roasted Rice Powder           2 cups.

Salt                                       To Taste

Sugar                                    1 Tsp.

Grated Coconut                     ½ cup

Boiling Water                        1 ¼ - 1 ½ cup  

Coconut Oil                            1 Tsp.

Method:

• Combine salt, sugar, coconut oil and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough.
• Add water till the dough comes together and knead well to make soft dough without any lumps. Cover the dough with a wet cloth ( it prevents the dough from drying out).

• Make medium sized balls and keep it aside.
• Take Idiyappam mould and grease inside and fill one portion of dough.
• I use my idli mould & stand to make small Idiyappam. You can use steaming-plates as well for this.
• Sprinkle the grated coconut on these moulds.Press through the mould.

• Put a idli steamer on heat. (You can use pressure cooker for making Idiyappam).
• Pour water, just 1-2 cups would be sufficient for one go. Once the water starts boiling , place the idli stand and steam for 10 minutes in high flame.
• Open the steamer after a while and take out the soft Idiyappam and transfer to the serving plate.
• Enjoy the healthy Idiyappam with vegetable stew.

Note: 

• Rice flour should be “fine and smooth”.
• To Get Authentic taste, use only White Rice flour and fresh coconut.
• Knead the dough very well and make soft ball.
• Use mould with very small holes to have thin noodles.