Carrot Pachadi With Coconut Recipe
A vegetarian Tamil Nadu recipe with carrots (gajjar), tablespoons fresh coconut - grated, green chilli. Ready in 15 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
To begin making the Carrot Pachadi with Coconut Recipe, take a big bowl, add the curd and whisk it to a thick consistency with silky smooth texture and keep aside
tablespoons fresh coconut - grated(3)curd (dahi / yogurt)(500 ml) - 2
In a hand mixer jar, add the grated coconut, coriander and green chilli and make a course mix of it
tablespoons fresh coconut - grated(3)green chilli(1)sprig coriander (dhania) leaves - roughly chopped(2)dry red chilli(1) - 3
In the same jar add the roughly chopped carrots and pulse it to a course mix
carrots (gajjar)(2)sprig coriander (dhania) leaves - roughly chopped(2) - 4
Add this course carrot coconut mix to the bowl of curd, season with salt and mix well
tablespoons fresh coconut - grated(3)curd (dahi / yogurt)(500 ml)salt - to taste - 5
Now, heat oil in a tadka pan on medium flame, add the mustard seeds and split urad dal and let it crackle
mustard seeds(1/2 teaspoon)black urad dal (split)(1/4 teaspoon) - 6
Add the asafoetida, curry leaves, red chilli and let it splutter
green chilli(1)sprig coriander (dhania) leaves - roughly chopped(2)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1)dry red chilli(1) - 7
Add this tadka to the bowl of carrot pachadi and mix well
- 8
Serve the Carrot Pachadi along with Vegetable Biryani or Paneer Biryani for your weekend brunch along with Kachumber salad
Rate this recipe
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Carrot Pachadi With Coconut Recipe
A vegetarian Tamil Nadu recipe with carrots (gajjar), tablespoons fresh coconut - grated, green chilli. Ready in 15 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
8 steps- 1
To begin making the Carrot Pachadi with Coconut Recipe, take a big bowl, add the curd and whisk it to a thick consistency with silky smooth texture and keep aside
tablespoons fresh coconut - grated(3)curd (dahi / yogurt)(500 ml) - 2
In a hand mixer jar, add the grated coconut, coriander and green chilli and make a course mix of it
tablespoons fresh coconut - grated(3)green chilli(1)sprig coriander (dhania) leaves - roughly chopped(2)dry red chilli(1) - 3
In the same jar add the roughly chopped carrots and pulse it to a course mix
carrots (gajjar)(2)sprig coriander (dhania) leaves - roughly chopped(2) - 4
Add this course carrot coconut mix to the bowl of curd, season with salt and mix well
tablespoons fresh coconut - grated(3)curd (dahi / yogurt)(500 ml)salt - to taste - 5
Now, heat oil in a tadka pan on medium flame, add the mustard seeds and split urad dal and let it crackle
mustard seeds(1/2 teaspoon)black urad dal (split)(1/4 teaspoon) - 6
Add the asafoetida, curry leaves, red chilli and let it splutter
green chilli(1)sprig coriander (dhania) leaves - roughly chopped(2)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1)dry red chilli(1) - 7
Add this tadka to the bowl of carrot pachadi and mix well
- 8
Serve the Carrot Pachadi along with Vegetable Biryani or Paneer Biryani for your weekend brunch along with Kachumber salad
Rate this recipe
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