Go Back
–+ servings
A delicious chutney or Dip made with Carrots and garlic. Gluten Free + vegan chutney to serve with any South Indian Breakfast or steamed rice.

Andhra style Carrot Garlic Pachadi | కారెట్ వెల్లుల్లి పచ్చడి

Kalyani
A delicious chutney or Dip made with Carrots and garlic. Gluten Free + vegan chutney to serve with any South Indian Breakfast or steamed rice.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Chutney, Side Dish
Cuisine South Indian
Servings 4 people
Calories 160 kcal

Equipment

  • saute pan
  • Slotted Spoon
  • Wet Blender

Ingredients
  

  • 200 gram Carrot do not discard the peel, cubed fine or wafer thin slices
  • ¼ teaspoon fenugreek seeds methi dana
  • 3 Green Chillies
  • 1 inch Ginger
  • 4 Garlic pods medium
  • 4 tablespoon Bengal Gram Channa dal
  • 2 Gooseberry Amla, sub with 1 teaspoon tamarind paste for varying results
  • 1 teaspoon salt
  • 1 tablespoon Oil
  • 3 tablespoon Green coriander leaves
  • 3 tablespoon Grated coconut fresh or frozen
  • 1 teaspoon Grated Jaggery opt

Tempering

  • ½ teaspoon Oil
  • ½ teaspoon Mustard Seeds
  • 1 teaspoon split black gram Urad dal
  • 1 sprig Curry Leaves

Instructions
 

  • In a small pan, add 1 tablespoon oil
  • Fry channa dal, methi seeds till dal is golden.
  • Then add chopped onions and garlic, green chillies and ginger
  • Saute them till raw smell of garlic disappears and onions appear translucent
  • At this point, add the cubed carrots (if using the peel, chop it and add along with carrot cubes)
  • Saute for 1 min
  • Add 2 gooseberries, coconut and saute for 1 min
  • Switch off the stove and add coriander leaves and salt
  • Let this mixture cool to room temperature
  • Grind in a spice mixture / wet blender with minimal water to a thickish chutney
  • Sauteed Veggies will release water so add water carefully
  • Adjust salt and spice at this point.
  • Prepare tempering : splutter mustard seeds, Urad dal and curry leaves in 1 teaspoon oil
  • Optionally, you can add additional chopped garlic to the tempering too.
  • Pour this tempering to the chutney
  • Serve immediately with any South Indian Breakfast - Idli / Dosa / Pongal / Adai or even with rice (add a dollop of ghee then, yum!!)

Nutrition

Serving: 30gCalories: 160kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 736mgPotassium: 326mgFiber: 4gSugar: 5gVitamin A: 8441IUVitamin C: 19mgCalcium: 58mgIron: 1mg
Keyword Andhra pachadi, Andhra Recipes, breakfast chutneys, Carrot chutney, Carrot Pachadi, Chutney, Dip, Garlic chutney, Side dish for Idli Dosa, Sides, Vegan
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!