Andhra style Carrot Garlic Pachadi | కారెట్ వెల్లుల్లి పచ్చడి
A delicious chutney or Dip made with Carrots and garlic. Gluten Free + vegan chutney to serve with any South Indian Breakfast or steamed rice.
Equipment
- saute pan
- Slotted Spoon
- Wet Blender
Ingredients
- 200 gram Carrot do not discard the peel, cubed fine or wafer thin slices
- 1/4 tsp fenugreek seeds methi dana
- 3 Green Chillies
- 1 inch Ginger
- 4 Garlic pods medium
- 4 TBSP Bengal Gram Channa dal
- 2 Gooseberry Amla, sub with 1 tsp tamarind paste for varying results
- 1 tsp salt
- 1 TBSP Oil
- 3 TBSP Green coriander leaves
- 3 TBSP Grated coconut fresh or frozen
- 1 tsp Grated Jaggery opt
Tempering
- 1/2 tsp Oil
- 1/2 tsp Mustard Seeds
- 1 tsp split black gram Urad dal
- 1 sprig Curry Leaves
Instructions
- In a small pan, add 1 TBSP oil
- Fry channa dal, methi seeds till dal is golden.
- Then add chopped onions and garlic, green chillies and ginger
- Saute them till raw smell of garlic disappears and onions appear translucent
- At this point, add the cubed carrots (if using the peel, chop it and add along with carrot cubes)
- Saute for 1 min
- Add 2 gooseberries, coconut and saute for 1 min
- Switch off the stove and add coriander leaves and salt
- Let this mixture cool to room temperature
- Grind in a spice mixture / wet blender with minimal water to a thickish chutney
- Sauteed Veggies will release water so add water carefully
- Adjust salt and spice at this point.
- Prepare tempering : splutter mustard seeds, Urad dal and curry leaves in 1 tsp oil
- Optionally, you can add additional chopped garlic to the tempering too.
- Pour this tempering to the chutney
- Serve immediately with any South Indian Breakfast - Idli / Dosa / Pongal / Adai or even with rice (add a dollop of ghee then, yum!!)
Nutrition
Serving: 30gCalories: 160kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 736mgPotassium: 326mgFiber: 4gSugar: 5gVitamin A: 8441IUVitamin C: 19mgCalcium: 58mgIron: 1mg
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