The wind rustles through the trees, the crows crow and an Indian myna sings sweetly in the distance. The kitchen was bustling for the lunch time spread at Valliammachi's (paternal gran) and we were ready to tuck in - honestly, the fare is in a league of its own!
It's Valliammachi's signature brand of TASTY, with all our memories of our visits brought to life by her cooking. However, as Valliammachi's knees aren't what they used to be, she's begun to take a back seat in the food preparation and cooking. Nevertheless, that SAME brand of tasty is still being cooked at her place. A testament both to Valliammachi's ability to teach and the cook's eagerness to learn. :D
So, in my attempt to learn the naadan style of cooking (i.e. Kerala cooking style), every visit to Kerala sees me becoming the cook's understudy and, by extension, Valliammachi's. This culinary journey is essentially what I'm hoping to share with all of you through all the NOMMY food pictures and recipes. <3
Buckle up, because following on from our last recipe's super simple theme, (rmb the 5 ingredient Paleo Plantain Stew??) today's special is... the Carrot Pachadi!!
Things I Learned
DO NOT grind raw onion. Ever. You can blitz/ pulse it for a few seconds with no change in taste. However, if you decide to grind it for any longer, it begins to take on a VERY unappealingly bitter taste. 10/10 do NOT recommend.
Grate carrots in the medium sized hole for tasty morsels of carrots, and the small sized hole for baby food...
For a pachadi to be a 'pachadi', yoghurt must be added and mustard seeds must be ground. However, not too much mustard seeds (up to a 1/2 teaspoon), else it takes on a bitter taste that spoils the whole dish. Get it right, and it tastes divine! Then take as many pics to your heart's content and tag me on Instagram (@ayurfit) or Facebook (@ayurfitblog)!! <3 <3
In a deep pan, medium flame, heat oil and saute red onions till translucent. Add green chillies, grated carrots and 3 tablespoons water (not too much as carrots have enough water in them). Cover and cook the carrots on low flame.
Grind coconut and mustard seeds with 1/4 cup water into a fine paste. Add onions and pulse for 5 seconds. Add this paste to the cooked carrots. Mix well and cook 2-3 minutes.
Switch off flame, add carrot curry into a serving bowl/ plate. Add yogurt and mix everything together well.
In the same pan (for ease and less cleaning :P), heat coconut oil and splutter mustard seeds. Add dry red chilli and curry leaves and saute till chilli changes colour. Pour tempering over curry. Mix well and serve :)
Can keep refrigerated for 2-3 days.
*Nutrition Facts created by MyFitnessPal and reformatted