Carrot – Carrot – 1 no.
Pearl onion – Sambar vengayam – 6 nos.
Curd/Yoghurt – Thayir – 1 cup
Mustard – Kadugu – 1 tea spoon
Green chillies – Pachai milagai – 2 nos.
Curry leaves – Karuvepilai – small quantity
Oil for frying
Salt to taste
Wash and cut/grate carrots. Chopp onions and green chillies and keep it aside. Mix carrot, onions and curd. Heat oil in a pan/kadai, splutter mustard seeds, green chillies and curry leaves and add to the carrot. Add little salt.
Carrot onion pachadi is ready to be served. It can be served along with any rice items.
Note: Carrots can be cut into small pieces or grated. Usually this will be grated.
Optional: Ingredients can be added/removed.