Spicy Carrot Pachadi

These days i'm cooking from a very lovely book called "Cooking at Home with Pedatha". I am loving it. Its one of the best vegetarian cooking book i have come across in a very long time. And one very unique chutney recipe i came a cross is Carrot Pachadi.



Carrot -  2 1/2 cup ,chopped into 1/4 cm bits
Lemon Juice - 2 large lemons
Oil - 2 tbsp ( 2 tsp original)
Salt to taste

Tempering
Mustard Seeds  - 3/4 tsp
Fenugreek Seeds - 1/2 tsp
Hing - 3/4 tsp

Paste
Red Chilli - 20 -25
Mustard - 1/4 cup (1/2 cup original)


  1. For paste ,soak the chillies and mustard in 1 cup water 3-4 hours . 
  2. Strain and grind to fine paste using as little strained water as possible.
  3. In a khadai , heat the oil for tempering.
  4. Pop the mustard and then add the fenugreek. 
  5. Switch off the flame and with the browning of the fenugreek add the hing.
  6. Add carrot , lemon juice ,the paste.
  7. Store in clean airtight container in refrigerator, tastes best after a day or two.

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