Ingredients:1 - carrot
6 - pearl onions
1 cup - curd/yoghurt
1 tsp - mustard
2 - green chillies
Curry leaves, a small quantity
Oil for frying
Salt to taste
Method :
Wash and cut/grate carrots.
Chop onions and green chillies and keep aside.
Mix carrot, onions and curd.
Heat oil in a pan/kadai, splutter mustard seeds, green chillies and curry leaves and add to the carrot.
Add some salt.
Carrot onion pachadi is ready to be served.
It can be served along with any rice items.
Carrots can be chopped into small pieces or grated.
Raita (also spelled raitha) is a Pakistani and Indian condiment based on yoghurt (dahi) and used as a sauce or dip. The yoghurt is seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. It is prepared by frying cumin (zeera) along with black mustard (raie) and these mixtures are mixed into the yoghurt. Vegetables such as cucumber and onions - and even fruits like pineapple and raw papaya - are used. Raw ginger and garlic paste, green chili paste and sometimes mustard paste are used to enrich flavour. A popular variety of raita of northern India is Boondi raitha: tiny balls of fried gramflour (chickpea flour), which may taste salty or teekha (spicy). The mixture is served chilled. Raita has a cooling effect on the palate that makes it a good foil for spicy Indian dishes. Raita is also eaten with kebabs.
Southern Indian cuisine, such as that found in the Bangalore region, often uses finely chopped or diced carrots mixed with yoghurt.
