Carrot Pachadi

"This recipe, from the May 2005 issue of Gourmet magazine is a little different from the one already posted here on Zaar. The pachadi, without the cilatro, can be made 1 day ahead."
 
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Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Drain yogurt in a large fine mesh sieve set over a bowl, about 30 minutes.
  • Meanwhile, finely shred carrots using food processor.
  • Heat oil in a 12 inch skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until the seeds start making poppings sounds, about 15 seconds. Add the curry leaves and cook, stirring constantly, until fragrant, about 3 seconds.
  • Add carrots, onion, cumin, salt and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp tender, 2 to 3 minutes.
  • Transfer to a shallow bowl and cool about 30 minutes.
  • Stir in yogurt and cilantro.

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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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