2 cups carrots, grated
2 green chillies, finely chopped
1 cup yoghurt
1/4 tsp cumin powder
1 cup water
1/2 cup thick coconut milk
1/2 tsp sugar
1 tbsp coriander leaves, finely chopped
salt to taste
1/2 tsp mustard seeds
2 dry red chillies
2 tsp oil
- In a pan, add grated carrots and cook it adding green chillies, cumin powder, salt and water.
- Add coconut milk to cooked carrots and mix well. When it starts to boil, switch off the flame.
- Then add beaten yoghurt , sugar and chopped coriander leaves and mix well. Check for salt.
- Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and pour this seasoning over the pachadi…Serve with rice…