Carrot Pachadi Recipe

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Ingredients:

Serving

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 heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until they make popping sounds, about 15 seconds. Add 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.
Cooks' note: Pachadi, without cilantro, can be made 1 day ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	130.73 Kcal (547 kJ)
Calories from fat	22.29 Kcal
		% Daily Value*
Total Fat	2.48g	4%
Cholesterol	0.59mg	0%
Sodium	327.81mg	14%
Potassium	494.34mg	11%
Total Carbs	24.45g	8%
Sugars	13.76g	55%
Dietary Fiber	3.5g	14%
Protein	3.56g	7%
Vitamin C	6.7mg	11%
Vitamin A	0.8mg	25%
Iron	0.3mg	2%
Calcium	87.9mg	9%

Amount Per 100 g
Calories	78.96 Kcal (331 kJ)
Calories from fat	13.47 Kcal
		% Daily Value*
Total Fat	1.5g	4%
Cholesterol	0.36mg	0%
Sodium	198.01mg	14%
Potassium	298.59mg	11%
Total Carbs	14.77g	8%
Sugars	8.31g	55%
Dietary Fiber	2.11g	14%
Protein	2.15g	7%
Vitamin C	4mg	11%
Vitamin A	0.5mg	25%
Iron	0.2mg	2%
Calcium	53.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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