Carrot Pachadi

Name: Carrot Pachadi
Yield: 4 servings
Ingredients: 1 1 1/2 cups plain whole-milk yogurt; 1 1 lb carrots; 1 1 tablespoon vegetable oil; 1 1 teaspoon black mustard seeds; 1 8 fresh curry leaves; 1 1 cup finely chopped red onion; 1 1 teaspoon ground cumin; 1 1/2 teaspoon salt; 1 1/8 teaspoon cayenne; 1 1/4 cup chopped fresh cilantro; 1 a food processor fitted with shredding disk

From the kitchen of Carly

Shredded carrots meet tangy yogurt in this South Indian side dish, brightened by mustard seeds and curry leaves that crackle in hot oil. Crisp-tender vegetables folded into cool yogurt make it the perfect cooling counterpart to spiced mains.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups plain whole-milk yogurt
11 lb carrots
11 tablespoon vegetable oil
11 teaspoon black mustard seeds
18 fresh curry leaves
11 cup finely chopped red onion
11 teaspoon ground cumin
11/2 teaspoon salt
11/8 teaspoon cayenne
11/4 cup chopped fresh cilantro
1a food processor fitted with shredding disk

Instructions

Drain yogurt in a large fine-mesh sieve set over a bowl about 30 minutes. Meanwhile, finely shred carrots using food processor.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until they make popping sounds, about 15 seconds. Add curry leaves and cook, stirring constantly, until fragrant, about 3 seconds. Add carrots, onion, cumin, salt, and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp-tender, 2 to 3 minutes. Transfer to a shallow bowl and cool about 30 minutes. Stir in yogurt and cilantro.