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!!!