Veg
Carrot Kichadi with Curd Chili Tempering
A family recipe since February 2016
Bright, yogurt-soaked carrot kichadi that's light, refreshing, and ready in minutes. A quick tempering of curd chilies, mustard and curry leaves gives it a fragrant, punchy finish that pairs beautifully with steamed rice.
20 min total2 servings
Ingredients
- Carrot - 1 cup
- Curd - 1 cup
- Ginger - 1 whole
- Green chili - 4 whole
- Cumin seeds - 1/4 tsp
- Shallot - 1 whole
- Coconut
- Curd chilly (thairu mulaku) - 2 whole
- Mustard seeds - 1/2 tsp
- Curry leaves
- Salt, to taste
- Oil
Instructions
- 1Wash, peel and grate the carrots; measure out 1 cup of grated carrot and set it aside so the texture is ready for the kichadi.
- 2Peel the 1-inch piece of ginger and cut it into fine pieces, then finely chop the 4 green chilies so they release their heat evenly.
- 3In a small grinder, combine coconut, 1/4 tsp cumin seeds and the shallot (1) and grind to a smooth paste using some of the curd; try not to add water while grinding so the paste stays flavorful and thick.
- 4Transfer the coconut paste to a bowl and add the remaining curd, stirring until the mixture is smooth and well combined.
- 5Add the 1 cup grated carrot, the chopped ginger and the 4 chopped green chilies to the curd mixture, season with salt to taste, and mix gently until everything is evenly coated.
- 6Heat a little oil in a small pan, splutter 1/2 tsp mustard seeds, then add 2 curd chilly and curry leaves and let them sizzle briefly to release their aroma; pour this hot seasoning over the carrot and curd mixture and fold it in to distribute the flavor.
- 7Serve the carrot kichadi with steamed rice. Optional: garnish with a few fresh coriander leaves for color and brightness.