Carrot Thair Pachadi ( Carrot Raita) South Indian Vegetarian Recipes

 

 Carrot Thair Pachadi is a traditional South Indian side dish comprising grated carrots and yogurt. This cooling accompaniment is well-suited to spicy dishes, imparting a delightful burst of flavor to the overall meal. The dish offers a harmonious blend of sweet, tangy, and mildly spicy flavors, owing to the inclusion of green chilies. Commonly served with rice, pulao, or biryani, it also serves as a delectable dip for vegetables or chips. Not only is Carrot Thair Pachadi delicious, it is also a nutritious option. Carrots are low in calories and high in essential vitamins (especially vitamin A), minerals, and dietary fiber. 

Yogurt contributes protein, calcium, and probiotics, promoting gut health, while coconut enriches the dish with healthy fats and a touch of fiber, improving both flavor and texture. The visually appealing combination of orange carrots, yogurt, and green coriander makes for an enticing presentation. 

The raita is notably flavorful, with a hint of spiciness from the green chili and coconut paste. Enhanced with mustard and red chili, this dish is a unique culinary delight. We encourage you to try this recipe, as this simple raita complements the South Indian Molaguthal exceptionally well, resulting in a deeply satisfying and wholesome meal.  

 

 Here is the recipe:

 Ingredients:

Carrot  1 or 2 (medium ) washed, peeled and grated.

Yogurt  2 cups whisked and diluted with 1/4 water

Salt to taste

Green Chilli 1

Fresh grated coconut 2tbsp

Mustard seeds 1/2tsb for seasoning, 1/4 tsp for grinding the paste

Oil for tampering 1tsp

 Fenugreek seeds  few

Fresh Coriander leaves  1tbsp finely chopped

Dry red chilli  1 no.

Method:

Wash, peel, and grate the carrots. In a pan, add oil and fry the carrots for a few mins until the raw smell of the carrot fades away. Transfer it to a bowl. Add salt and mix well.
In a mixie jar, grind coconut, green chili, and mustard seeds to a fine paste. Add this paste to the carrot.
Add the whisked yogurt and mix well.
For tampering.
Heat oil in a pan. Add the mustard seeds and let it crackle. Add the fenugreek seeds and dry the whole red chili. Tamper it on the pachadi. Garnish with finely chopped fresh coriander.
Serve chill or room temperature and enjoy with Molaguthal.
Molaguthal and pachadi is a typical Palakkad Tambrahm simple menu and this pachadi will definitely go well with Keerai molaguthal or Poshnikkai (Ash gourd) molaguthal.
 

Enjoy!!

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Nutritional Value Per Serving of Carrot Thair Pachadi (Approximately):

Calories: Approximately 80-100 kcal

Fat: 4-6 grams

Saturated Fat: 3-4 grams

Cholesterol: 5-10 milligrams

Sodium: 100-150 milligrams

Total Carbohydrates: 8-10 grams

Fiber: 1-2 grams

Sugars: 5-6 grams

Protein: 2-3 grams

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