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

NADAN AVIYAL/ MIXED VEGETABLES IN THICK COCONUT PASTE

Aviyal is a traditional dish of Kerala. One of the most important dish served on the plantain leaf for a traditional feast. Aviyal is a mix of vegetables with coconut paste and made into almost dry dish..

Aviyal is famous for its special flavors and it is a thick mixture of different vegetables, and coconut, seasoned with coconut oil and curry leaves. This Vishu , I made this. 

Ingredients

Assorted Vegetables            4 cups ( Cut Length wise- Refer  Notes)

Water                                   1 ½ cup

Tamarind  Juice                    ½ cup

Turmeric Powder                    ½ Teaspoon

Curry Leaves                          Few

Salt                                       To Taste

For Grinding:

Fresh Coconut                         1 ½ Cups

Green Chillies                          2nos.

Pepper powder                         ¼ Teaspoon

Red Chilli Powder                     ¼ Teaspoon

To Seasoning:

Coconut  Oil

Curry Leaves.

Method:

• Wash and Cut all the veggies into 1/4-inch thickness and 1 1/2 inch long pieces.

• Very coarsely grind together pepper powder, coconut, green chili, Red chili powder, jeera and water (1/2 - 1 tbsp) into a thick paste.

• Cook the veggies with turmeric powder, water , Tamarind juice and salt.
• When the veggies are 3/4th cooked, add the ground paste. Mix well

• Mix the Aviyal gently without crumbling the pieces cook for a few minutes until all the water has dried up and the coconut coats all the veggies well.
• Cover and cook till the veggies are done and the raw taste of coconut paste is gone.
• just before removing from the gas, add the coconut oil and curry leaves.
• .Level the oil on top don't mix immediately. Let it rest keep it covered,
• Before serving  mix again gently .
• Serve along with Rice and feast dishes.

Notes:

• Here I used Kumbalanga /  Ash Gourd, Snake Gourd,Yam, Carrot, Raw Banana, Ethanga(Kerala Long Banana), Chow Chow,Payar(String Beans), Raw Mango.
• Use only small quantities of each vegetable as everything together adds up and makes a lot.
• You can add Potatoes, Green Beans into the recipes. Normally in Nandan Aviyal they don’t add Potatoes, root vegetables.
• you're free to pick and choose.

Enjoy Cooking!.

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Vazhakkai Thoran/ Mezhukkupuratti /Sautéed Banana

Vazhakkai/ Green Banana/ Kaya is rich in Potassium, vitamins and dietary fibers which are great for diabetic patients.

Kaya Mezhukkupuratti is one of menu items in Sadya. Mezhukkupuratti is yet another wonderful Kerala dish.

Hope you will enjoy this tasty and nutritious Vazhakkai Thoran, a variety side dish to serve with rice.

Preparation Time:    10 Minutes

Cooking Time    :     15 Minutes

Recipe Category:      Kerala

Serves              :     4

Ingredients for Vazhakkai Thoran:

Vazhakkai/ Kaya/ Raw Banana      4 nos.

Coconut Oil                                 2 Tablespoon

Salt                                            To Taste

Grated Ginger                             1 Tablespoon

Black Pepper Powder                   ¼ Teaspoon

To Be Grind

Grated Coconut                           ¾ Cup

Green Chillies                             2 Nos

Cumin Seeds                              ½ Teaspoon

Red Chili Powder                         ¼ Teaspoon

Turmeric Powder                         ¼ Teaspoon

For Seasoning:

Coconut Oil                                 2 Teaspoon

Mustard Seeds                            ½ Teaspoon

Cumin seeds                               ¼ Teaspoon

Hing                                           ½ Teaspoon.

Broken Red chillies                       2 Nos

Curry Leaves                               Few

Method:

• Wash , Remove the skin and cut the banana into small pieces.
• In a blender  put the all above Grinding ingredients and Grind Coarsely. Keep aside.
• Heat oil in a pan add mustard seeds, Jeera, curry leaves, Ginger and Hing and fry it for few seconds.
• Now add the ground Coconut Paste and add a pinch of salt. Reduce the stove heat to simmer.   Fry the paste till raw smells goes away.
• Now Add the chopped banana , Black pepper powder , 2 Tablespoon of Coconut oil and Salt  into the pan. Stir well.  Cover the pan and cook it.
• Cover the Pan and cook it for 3 to 4 minutes ,stir occasionally. Then open and stir well. When all of the water is absorbed, lower the flame and add curry leaves.
• Dry out any moisture left and the Mezhukkupuratti is ready to be served with
• Hot Rice.

Enjoy!!.

How to make Kerala Style Cabbage Thoran/ Cabbage Stir Fry

Thoran basically means any dry vegetable dish - Today I’m sharing classic Kerala style cabbage Thoran. Cabbage stir fry with coconut which is very to easy to make and delicious healthy dish. Here is a simple Thoran that goes well with rice.

 Cuisine :          Kerala Style

 Time:               10 minutes  

 Cooking Time:   15 minutes  

 Serves:             4 nos.

Ingredients:

Finely Shredded Cabbage   3 cups

Turmeric Powder               ½ Teaspoon

Salt                                 To be taste

For Tempering:

Coconut oil                       2 Tablespoon

Mustard seeds                  ½ Teaspoon

Cumin Seeds                    ½ Teaspoon

Dried red chili                   2 Nos

Curry Leaves                    2 Springs

To Grind to a Coarse Paste

Grated Coconut                 1 cup

Green Chilies                    3- 4 nos.

Cumin Seeds                    ½ Teaspoon

Grated Ginger                   1 Tablespoon

Turmeric Powder               ¼ Teaspoon.

Asafetida Powder               ½ Teaspoon

Method:

• Using your hands mix grated coconut with turmeric powder, cumin seeds, ginger and Asafetida powder, everything together coarsely in blender. Keep aside.
•  Heat oil in a deep bottomed pan. Season it with red chilli, mustard seeds and cumin seeds,. When the mustard seeds splutter, add curry leaves.

• Now add the coconut mixture ,fry it in a very low flame for 2 minutes.

• Now add the shredded cabbage  , turmeric powder and salt. Mix everything together.
• Cover the pan and cook on low heat, stirring occasionally. After 5 minutes remove the lid and stir fry for another 4-5 minutes, so that the cabbage is crunchy and not soggy.
• Serve hot with rice.

Notes:

• Use fresh cabbage and shred the cabbage uniformly.
• Use fresh coconut to prepare the paste.
• Do not add water while cooking cabbage; it will turn soggy..

 

Cabbage Thoran

My other Cabbage Thoran Recipe 

507:NADAN ERISSERY / CHENA- KAYA ERISSERY/ HOW TO MAKE KERALA SPECIAL ERISSERY

Erissery is a traditional dish of Kerala. Erissery is one of my fav dishes in Sadya. Erissery can be prepared with Elephant yam(Chena) and Raw Banana. Fresh Elephant Yam is very hard to get in USA. Most of the time I used Frozen Suran to make Erissery.  Luckily, last week I got the fresh and tender yam from the Indian store. So this recipe I used the Fresh Elephant Foot Yam. Taste of Erissery was amazing. A tasty and healthy  side dish for rice.

Preparation Time: 10 minutes

Cooking Time:      25 minutes

Serves:                4No.

Ingredients:

Chena /Elephant yam-(cut into small cubes)           1 cup

Raw plantain-( cut into small cubes, skin on           1 cup

Water-                                                                1 cup (or as required)

Turmeric powder                                                  1/4 Teaspoon

Red chili powder                                                - 1/2 Teaspoon

Black pepper powder                                           1/2 Teaspoon

Salt-                                                                  To Taste

Coconut oil                                                         2 Teaspoon

For the coconut paste:

Grated coconut-                                                 3/4 cup

Cumin seeds-                                                    1/2 Teaspoon

Water-                                                              as required

For Tempering

Grated coconut                                                3 Tablespoon

Coconut oil                                                      2 Teaspoons

mustard seeds                                               1/2 Teaspoon

cumin seeds/jeera                                          1/4 Teaspoon

Urdh Dal                                                        1 Tablespoon

Dry red chillies                                              2 no.

1 sprig curry leaves

Method:

• Wash the yam and banana.
• Take a heavy pan, ,add Yam,, Banana, red chili powder, turmeric powder, black pepper powder, salt  and water. Mix well.

• Cook until it is done. Lightly mash it with the back of the ladle.
• Add a coconut oil and mix it very well.
• Grind the coconut and jeera to a fine paste by adding water, little at a time.

• Add the ground coconut-cumin paste. Add more salt ,if required. Mix well and cook for 3 minutes in simmer. Switch off the gas.

• In a small pan, heat the coconut oil and temper with cumin , mustard seeds ,Urdh dal and red chillies.

• When the mustard seeds splutter add the grated coconut.

• Add curry leaves, Hing powder, fry the coconut till they turn crunchy and light brown.

• Switch off and pour this tempering over the Erissery.
• Your delicious Kerala Special Nanda Chena and Kaya Erissery is ready !!

. Note:

• Make sure you get good quality Chena, sometimes if the water content is high in Chena, the flavor will not be there.
• Prepare the erissery using coconut oil, if you want the authentic Kerala taste. 
• The consistency of the dish should be reasonably thick

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