Carrot Thairu Kichadi

We make many pachadis with a variety of fruits & vegetables but somehow this pachadi & the one made with beetroot are my favourites.


Carrot – 1 big, grated

Coconut oil – 2 tsp

Mustard seeds – 1/4 tsp

Shallots – 2 big, chopped

Curry leaf – a sprig

Thick curd – 1 cup

Powdered uluva – 1/4 tsp

Pounded mustard seeds – 1/4 tsp


Heat the oil & splutter the mustard seeds; add shallots, curry leaf & saute till the shallots turn translucent. Add the grated carrots & saute for 2 minutes on medium high heat. Remove from heat & stir in the curd, uluva powder, salt & pounded mustard seeds. Mix well.

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