What is this pachadi all about?
This carrot garlic pachadi is a delicious Gluten Free + vegan chutney made with Carrots and garlic served with any South Indian Breakfast or steamed rice.
When I made this first in 2011, it was new to combine sweet carrot and pungent garlic in a pachadi (thickish chutney) for breakfast. But since then, this is made almost every week as these are two easily available and healthy ingredients at home. This dish – Andhra Style Carrot Garlic Pachadi – is a favourite in my family and I make this often with South Indian Breakfast – Idli / Dosa / Adai / Paniyaram etc and use the rest to spread it on bread to make a sandwich etc. Its a lovely scrumptious chutney, and tastes great with hot steamed rice and ghee too 🙂
Loaded with the goodness of beta carotene (from carrots) and Vit C from the Nelliakai (amla /Gooseberry), this also helps me cut down the coconut required for any chutney. In fact, I have made this with no coconut at all many times in the past without compromising on the taste.
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Main ingredients in Andhra Style Carrot Garlic Pachadi
- Garlic – anti inflammmatory, helps with cardiac health and lowering cholesterol
- Carrots – Rich in beta carotene and great for eyesight, esp for kids
- Gooseberry – Vitamin C rich, builds immunity
- Coconut – Good fats and heart friendly too
- Salt and spices – to taste
Prep time : 10 mins. Cooking time : Nil. Serves : 4
Cuisine – South Indian, Course – Accompaniments / Sides
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What we need to make Andhra Style Carrot Garlic Pachadi
- 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 pods Garlic (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
- 3 TBSP Grated coconut
- 1 tsp Jaggery grated (opt)
Tempering :
- 1/2 tsp Oil
- 1/2 tsp Mustard seeds
- 1 tsp Split black gram (Urad dal)
- 1 sprig curry leaves
How to make Carrot Garlic Pachadi
- 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!!)
Andhra style Carrot Garlic Pachadi | కారెట్ వెల్లుల్లి పచ్చడి
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!!)
thats a helathy and yummy chutney nevr had it before..
Very innovative recipe,luks very tempting…
slurp !!! looks yummy !! Delicious combo too !! wonderful click !!
U can send this chutney to my ongoing event!! Thanks !!
Ongoing Event – CC-Roti Pachadi/Chutney
YUM! I can smell the wonderful aroma! 😀
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Kavi | Edible Entertainment
Kalyani sometimes I find it difficult to get mango or coriander to make chutney. Your carrot garlic pachadi is a saviour. I make paniyaram and instant uttapam often so need a delicious chutney. Will be giving this pachadi a try.
awww. thanks Mayuri. one can increase the chillies too for a spicier version if required.
This chutney is a life saver. I ha only one carrot and I used to make this chutney with dosa today. Hubby is very happy has not been able to identify the carrot in it as yet! Great way to get some veggies in him. 😀
That’s so good to know, Archana. glad it worked for you and u liked it too!
Carrot garlic pachadi sounds flavoursome with carrot, amla, ginger and garlic. It makes a good accompaniment with idli and dosa, will make it in my kitchen.
thanks Jayashree. do try when possible