Kerala Carrot Raita

A carrot yogurt raita tempered with mustard seeds in coconut sauce; a traditional Kerala pachadi

Kerala carrot pachadi
Total Time (Mins): 
Prep Time (Mins): 
Cook Time (Mins): 

Carrot: 2 (grated)
Coconut: ¾ cup
Thick Yogurt: 2 cups
Sugar: 1 tsp
Mustard Seeds: 1+1 tsp
Shallot: 2
Red Chili Powder: 1 tsp
Curry Leaves: 5-6
Whole Dried Red Chili: 1
Coconut Oil: 2 tbsp
Water: ½ cup
Salt to taste


Cooking Method: 
Frying, Simmering
Skill Level: 

1) Grate the carrot. Add salt, ½ cup of water and cook till soft (approx 5-6 min)

2) Grind coconut, red chili powder, shallot and 1 tsp of mustard seeds in the absence of water.

3) Add the coconut mixture to the carrot. Cook on a low heat for 5-6 min.

4) Heat oil in a fry pan. Add mustard seeds. Allow it to splutter.

5) Add curry leaves and whole dry chili. Fry for 1 min.

6) Add the oil mixture to the carrot. Stir well. Remove from heat. Allow it to cool.

7) Add yogurt and sugar. Mix well. Keep refrigerator until needed.


Common Mistakes: 

1) Do not overcook the carrot and make it mushy

2) Do not use sour yogurt



Add 1 tsp of chopped ginger during tempering for flavor

Alternative Ingredients: 

     1) Substitute shallots with ¼ th of an onion

     2) Substitute coconut oil with vegetable oil



Serve chilled as a side dish along with rice

Dish Type: