Carrot Kichadi

My hubby loves any kind of pachadi / kichadi dishes. Today I wanted to try something special for him and thought of trying kichadi with carrot. I haven't tasted carrot kichadi before and was a bit worried of the raw taste of carrot. However it turned out to be a very tasty dish and no raw taste at all. We all really enjoyed the dish!!

Thrissur version of kichadis won't have ginger, garlic or shallots. However I used shallots just to get a variety taste from the usual kaalan or pachadi recipes. Its a very easy dish to prepare. Hope all of you will try this!

Ingredients

Carrot – 2 cups, grated 

Yogurt/Curd – 1.5 cups

Salt – as required

Water – 1 cup

For grinding

Coconut – 1.5 cups

Yogurt/Curd – 1.5 cups

Chillies – 4 nos

Shallots – 3 nos (optional)

Mustard seeds – ½ tea spoon

For tempering

Mustard seeds- ½ tea spoon

Dry Chillies – 3

Curry leaves – a few

Oil – 1 table spoon

Method

Cook the grated carrot with water. (Carrot gets cooked very quickly. The cooking time for grated carrot takes only 5-6 minutes). Grind the ingredients listed under grinding with a little water. Add the ground coconut mixture to the cooked carrot and mix well. Add yogurt to the mixture. Put some salt and combine the mixture for 2-3 minutes in low fire. Remove from the fire. Heat oil in a pan and splutter mustard seeds, then dry chillies and curry leaves. Pour the seasoning over the carrot Kichadi. Serve as a side dish for rice.