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Prep Time: 55 Minutes Cook Time: 5 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The pachadi, without the cilatro, can be made 1 day ahead. Ingredients:
1 1/2 cups plain yogurt, preferrably whole milk |
1 lb carrot |
1 tablespoon vegetable oil |
1 teaspoon black mustard seeds |
8 curry leaves, fresh |
1 cup red onion, finely chopped |
1 teaspoon cumin |
1/2 teaspoon salt |
1/8 teaspoon cayenne |
1/4 cup cilantro, fresh chopped |
Directions:
1. Drain yogurt in a large fine mesh sieve set over a bowl, about 30 minutes.
2. Meanwhile, finely shred carrots using food processor.
3. Heat oil in a 12 inch skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until the seeds start making poppings sounds, about 15 seconds. Add the curry leaves and cook, stirring constantly, until fragrant, about 3 seconds.
4. Add carrots, onion, cumin, salt and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp tender, 2 to 3 minutes.
5. Transfer to a shallow bowl and cool about 30 minutes.
6. Stir in yogurt and cilantro.
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