Carrot Chutney – Carrot Perugu Pachadi

An Ayurvedic diet is a diet which matches your body type to the foods consumed – eating those foods that sustain your body type, to avoid unbalancing your prakruti (natural tendencies). Ayurveda includes counter measures to let you “cheat” sometimes, without harming yourself. Eating, according to Ayurveda, is a learning process, that involves learning the properties of foods, listening to your body, to see not only the reaction to certain foods but also the signs of possible imbalance, and matching the foods you eat to your individual state and needs.

Carrot chutney is a gem among carrot recipes and a healthy ayurvedic recipe too. Carrot Perugu Pachadi (Andhra style) is prepared with grated carrot that is lightly stir fried in spices, onions, cooled and combined with yogurt and coriander leaves. Eat it as a salad, serve as a relish or a side with roti or rice.

Ingredients

• Carrot - 1, large, peel and grate
• Ginger - 1/2", finely minced
• Onion - 1, small, finely minced
• Yogurt - 1 1/2 cups (curd)
• Green chili - 2, finely chopped
• Oil - 1 1/2 tbsps
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asofoetida - 1/4 tsp (hing/inguva)
• Curry leaves - 1 sprig
• Salt to taste
• Coriander leaves - 1 tbsp, finely chopped
• Coconut - 1 tbsp, grated

Method

1. Whip the yogurt or curd until smooth. Keep aside. Grate carrot. Keep aside.
2. Heat oil in a vessel. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida and curry leaves and fry for a few secs.
3. Now add the chopped green chillis, grated ginger and onions. Fry for 3 mts.
4. Add turmeric powder and grated carrot, coconut and fry for 7-8 minutes. Stir constantly so that it doesn't burn. Remove from heat and cool.
5. Add the cooled carrot mixture and salt to the whipped yogurt and mix well. Serve chilled or at room temperature.
6. Garnish with fresh coriander leaves.