Name: Carrot, Cucumber Pachadi
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 10 medium Carrots (peeled and grated); 10 medium Cucumber (peeled and grated); 2 cups Curd (Yogurt) (whisked); 2 tablespoons Oil (for tempering); 2 teaspoons Mustard Seeds; 2 teaspoons Urad Dal; 4 whole Dried Red Chilies (broken); 1 pinch Asafoetida (Hing); 0 to taste Salt; 2 tablespoons Coriander Leaves (finely chopped)

Scale quantity

Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).

Estimated qtyBase qtyMultiplier

How to Prepare

Wash, peel, and grate 10 medium carrots and 10 medium cucumbers.
Heat 2 tablespoons of oil in a pan over medium heat.
Add 2 teaspoons of mustard seeds and wait until they splutter.
Add 4 dried red chilies
2 teaspoons of urad dal, and a pinch of asafoetida. Sauté until dal turns golden.
Add the grated carrots and cucumbers to the pan. Mix well.
Cook for 5-7 minutes on low heat until the vegetables soften slightly.
Add salt to taste and mix in 2 cups of whisked curd (yogurt).
Stir well and turn off the heat. Do not cook after adding curd.
Garnish with chopped coriander leaves and serve chilled.