Carrot Kichadi

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!!!