Nilgiri’s Carrot Pachadi

Carrots, spices, yoghurt, a delicious side dish to any meal.

Carrot Pachadi

There is a thing about Summer in South Australia that is extraordinarily special. Hot dry days, skies streaked with clouds, early mornings made in heaven and evenings made for the beach. Days are made for eating outside, eating with friends and … well, just eating.

This recipe is a current favourites – an Indian Pachadi, made with yoghurt. It can be eaten as a salad or as an accompaniment to curries. It takes less than 10 minutes maximum to make, so is a great last-minute addition to anything – it is particularly good to whip up for that last minute invitation to a BBQ somewhere. Take the recipe with you because people will want it.

Nilgiri’s is a famous Indian Restaurant in Sydney, named after those famous Blue Hills in India. The food there is gorgeous. Here is their Carrot Pachadi. – the South Indian version of a raita. Easy to make, easy to eat, it can be made at the last minute before serving dinner.

Similar recipes include Spinach Pachadi, Pomegranate Raita, and Cucumber Pachadi.

You might like to read up on Indian Essentials.  All of the Pachadi recipes are here. Explore our Carrot recipes, and be inspired by our Late Spring recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can browse other dishes from that blog in our Retro Recipes series.

Carrot Pachadi | A Life (Time) of Cooking | Yoghurt | Side Dish | Indian Recipes | Vegetarian

 Nilgiri’s Carrot Pachadi

300 ml full fat yoghurt – use Greek yoghurt, or a good, thick, Indian yoghurt
2 medium carrots, grated
salt to taste
0.5 Tblspn vegetable oil
1 tspn black mustard seeds
1 red chilli, optional
0.25 tspn asafoetida powder
fresh curry leaves, or dried ones at a pinch
fresh coriander or mint leaves, chopped

Whisk the yoghurt until it thickens a little. Not all yoghurts will thicken easily – if it does not respond to the whisking, don’t despair. It is equally as good, just use a little less. Add the grated carrot and salt. Mix well.

Heat the ghee in a frying pan and add the mustard seeds. Fry them until they begin to pop and then add the chillies, asafoetida powder and curry leaves. Move them around the pan for 15 – 30 seconds and then pour over the carrots. Finally, stir through the chopped coriander or mint leaves.


Carrot Pachadi

recipe notes
If you are not using a naturally thick yoghurt, like Greek or Indian yoghurt, you might like to drain the yoghurt in cheesecloth for 30 mins or more, which will remove some whey and thicken the yoghurt.

The chillies, coriander and mint are flexible. Add a little chilli or a lot. A chilli oil can be substituted but this is not traditional, or fry a broken dried red chilli with the mustard seeds and discard before adding to the carrots.

The curry leaves are essential.








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