Carrot Kichadi

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Carrot Kichadi


Cooking Time

Preparation Time :5 Min

Cook Time : 20 Min

Total Time : 25 Min


Serves : 6
  • 2 nos carrot

  • 2 nos slit green chillies

  • 1/4 cups thick curd

  • 1 pinch salt

  • 2 tsp sugar

  • 1/2 cups for grinding-grated coconut

  • 1/4 tsp turmeric powder

  • 2 tsp chopped ginger

  • 1 tbsp for seasoning-coconut oil

  • 1/4 tsp mustard seeds

  • 4 nos dry red chillies

  • 1 sprig curry leaves


  • Peel the carrots and shred it using a hand grater or food processor
  • Cook the carrots with little water, slit green chillies and salt to taste for around 5-7 minutes
  • Grind coconut along with the green chillies from the carrot and the other ingredients (turmeric and ginger) to form a nice paste and keep aside
  • Blend the curd with little salt until smooth and keep aside
  • Once the carrots are cooked, add the ground coconut paste to the pan
  • Continue cooking on medium heat for another 5-8 minutes so that it becomes thick
  • Reduce heat and add the curd to the pan
  • Mix everything and remove from heat
  • Add sugar if you like it sweet
  • Heat oil in a pan
  • Splutter mustard seeds, saute dry red chillies and curry leaves for a few minutes
  • Pour the seasoning over the Carrot Pachadi
  • Mix gently!!!