Carrot Thayir Pachadi/Carrot Curd Curry

This preparation belongs to the absolutely easy/yummy/healthy dish category. If you are one among those who licks clean the raitha, mor-kuzhambu, other curd based savory dishes off the bowl you will love this.When you are cooking for a big lunch group,you can easily pass this off as one dish and it will not take more than 10 minutes of your time.Best served with rice and kara-kuzhmabu and appalam.

Carrot Raitha

Ingredients

Carrot - 2 small ones grated.
Jeera - 1 Tspn
Mustard - 1Tspn
Curd/yoghurt - 1 cup
Salt - as per taste.
Curry leaves - 1 sprig
Hing - 1/4 Tspn
Oil - 1 Tbspn
water - 1 cup

Method

Heat oil in a tawa pan. Add hing and then mustard. When the mustard splutters, add jeera and curry leaves - let it roast.Toss in the grated carrot and saute for a minute. Switch off flame.

Add 1 cup curd and 1/2 cup water to a serving bowl. Beat/whisk well till you get a creamy/smooth texture. Add more water if needed [as per desired consistency] and beat well again. Add in the prepared carrot curry and salt into the curd. Mix well. Its done. :)


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