Carrot pachadi recipe Kerala style is traditionally made using coconut.
However this easy carrot pachadi recipe (or easy carrot kichadi recipe Kerala style) is a carrot pachadi recipe without coconut which is really an easy and quick carrot yogurt dish flavored with a mild seasoning.
This easy carrot pachadi Kerala style is an easy way to sneak veggies in kids food. Many kids love the flavor of grated carrots in yogurt, and as I mentioned already, the seasoning is really very mild, so its kid friendly too.
I chose to grate the carrots thinly, instead of cutting the carrot into very fine pieces, although you can do it both ways. You can shred the carrots too, which also works very well.
The advantage of grating the carrots finely is that it gets cooked really fast and if your kids are picky eaters its better to use the grated carrots as they are easy to sneak in.
Grating or shredding carrots is really easy if you have a good quality food processor, which you can use to shred carrots, other vegetables and even cheese and also grind foods.
Grating carrots is also easy with a good quality hand held grater too.
I sometimes use my food processor to grate the carrots if I have many number of carrots that have to be grated.
If I have only one or two carrots to be grated (like in this recipe where I used only one carrot), I use a good grater to do the job. You can also use a good quality potato peeler to peel the carrots easily before you grate them.
Pachadi or kichadi dishes are usually served as one or two spoons as a side dish along with other dishes. So very little quantity of this dish will make multiple servings.
These are great for vegetarian lunches during summer times as the addition of yogurt gives you a cooling effect.
So here is how I made this easy carrot pachadi recipe without coconut/easy carrot kichadi recipe with yogurt.
More Pachadi Recipes In This Blog:
Carrot Pachadi Recipe Without Coconut Below
Carrot Pachadi Recipe Without Coconut Kerala Style Recipe
- 1 carrot
- 2 cups yogurt
- 1/8 teaspoon salt (or a pinch) adjust to taste
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 4 red chilies avoid chilies if making for kids
- 1 string curry leaves optional
- Wash and peel the carrots, grate or shred the peeled carrots as you prefer, keep it aside.
- To prepare the seasoning, Heat the oil in a pan and add mustard seeds.
- When the mustard seeds splutter, add red chilies and curry leaves and fry for a few seconds (as I already mentioned, avoid the red chilies if you are making this for kids).
- To prepare the dish, Add the grated carrots and salt to the pan, mix everything well.
- Keeping the pan open, lightly cook the carrot in low heat for about 2 minutes. Stir in between.
- After 2 minutes of cooking, switch off the stove and keep the pan away from heat for cooling.
- In a bowl, mix the yogurt very well to avoid any lumps.
- Once the pan with carrots is cooled, add the yogurt to the carrot and mix everything well. (if you add the yogurt while the pan is very hot, the yogurt will curdle). Carrot pachadi/kichadi without coconut is ready to serve! Transfer the carrot pachadi to a bowl for serving.
- Enjoy the carrot pachadi/kichadi with rice and any other curry for lunch or dinner! Some suggestions for curry and other side dishes to serve with rice and carrot pachadi are vegetable sambar, avial, cabbage thoran etc.
More Pictures From The Preparation Of Carrot Pachadi Recipe Without Coconut
Hope you found this post on carrot pachadi/kichadi recipe without coconut helpful!