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Carrot Kothimiri Pachadi

Carrot Kothimiri Pachadi
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Carrot Kothimiri Pachadi Recipe, How To Make Carrot Kothimiri Pachadi Recipe

This carrot chutney is good combo of carrots,coriander leaves and garlic with its unique flavor goes very well with rice!

About Recipe

How to make Carrot Kothimiri Pachadi

(1 ratings)
1 reviews so far
Prep time
30 mins
Cook time
Total time
30 mins
Carrot Kothimiri Pachadi
Author : Vahchef
Main Ingredient : Carrots
Servings : 0 persons
Published date : November 05, 2016

Ingredients used in Carrot Kothimiri Pachadi
• Lemon juice of 1/2 lemon - .
• Salt - to taste.
• Oil - 1 tablespoons.
• Grated jaggery - 1 tablespoons.
• Green chilles - 1-2(adjust) numbers.
• Gralic flakes - 4-5 clove.
• Dry red chille - 1-2(adjust to spice level) numbers.
• Mustard seeds - 1/2 teaspoons.
• Cumin seeds - 1 teaspoons.
• Bengal gram - 1 tablespoons.
• Black spilt gram dal - 1 1/2 tablespoons.
• Chopped fresh coriander leaves - 3/4-1(adjust) cup.
• Grated carrot - 2 cup.
• For tempering--- - .
• Oil - 1 teaspoons.
• Mustard seeds - 1/2 teaspoons.
• Spilt gram dal - 1/2 teaspoons.
• Curry leaves - 8-10 piece.
1) Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram, red chillis and mustard seeds and stir on medium heat till the dals turn slightly red and a nice aroma emanates. Immediately remove the roasted spices, straining the left over oil and keep aside. 2) In the same pan, add a tsp of oil if required, add the slit green chille and grated carrot and on medium flame saute till the rawness of carrot disappears (approx 3-4 mins). Remove and keep aside. 3) In the same pan, add another tsp of oil and saute the chopped coriander leaves for a minute. Remove from heat and cool. 4) Grind the roasted dal mixture first, followed by the sauted carrot and coriander, jaggery along with salt, to a coarse paste without adding any water. 5) Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.

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vahuser Posted on Thu Sep 25 2008

Thanks for such a wonderful recipe. i have evn tried the fish pulusu and for the first time in my life it turned out to be so good. i nvr eat fish, but ur recipe was too goog to resist. tnx once again. Sunitha Mandapati

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