(Den norske oppskriften finner du her: Gulrot Pachadi)

Pachadi is the South Indian word for yogurt-based side dishes, and thus it goes well with biryani, curries and other spicy dishes as yogurt softens the sting from spices.


Carrot Pachadi

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light, Indian sidesalad to counteract the heat in curries and biryanis.


  • 1 tablespoon oil
  • 1 tsp black mustard seeds
  • 2-3 dried chilies
  • 3-4 curry leaves
  • 300 ml thick yoghurt
  • 4 carrots, grated
  • 1 bunch cilantro, chopped


Heat the oil in a small saucepan over medium heat, add the mustard seeds and chili. Replace the lid until the seeds begin to pop. Remove the pan from heat and stir in curry leaves.

Whisk the yoghurt to make sure it has no lumps, and mix in the grated carrots and coriander. Take the chili out of the spiced oil, and mix into the carrot-mix. Season with salt.

9 thoughts on “Carrot Pachadi

  1. wow… so good to see this! I’m south Indian and I absolutely love pachadi or raita as north Indians call it. Glad you enjoy our cuisine… happy cooking!

    Liked by 1 person

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