Carrot Kothimira Pachadi

All South Indian regional cuisines are famous for their innumerable pachadis, exploding with myriad flavors – sweet, sour, tangy and spicy and a combination of these flavors which each home having some of their own signature styles in terms of preparation and use of spices.

An all time favorite at our home, carrot kothimira pachadi is simple, colorful and healthy with a pleasantly subtle blend of sweet-tangy-spicy medley of flavors and makes a great side with steamed rice. Considering my love for coriander, undoubtedly it had to play a major role in our festive meal and so it did along with carrots. This pachadi calls for simple everyday ingredients – dals, red chillies, cumin, garlic, jaggery for that hint of sweetness, lemon for the tang and of course the harmonious combo of fresh coriander and grated carrots giving this pachadi its unique flavor.

Carrot Kothimira Pachadi

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  carrots
  •   coriander leaves


  •   2 cups grated carrot
  •   3/4 to 1 cup chopped fresh coriander (adjust)
  •   1 1/2 tbsp split black gram dal (minapa pappu)
  •   1 tbsp bengal gram (senaga pappu)
  •   1 tsp cumin seeds
  •   1/2 tsp mustard seeds
  •   1-2 dry red chillis (adjust to suit your spice level)
  •   4-5 garlic flakes
  •   1-2 green chillies (adjust)
  •   1 tbsp grated jaggery (adjust)
  •   salt to taste
  •   juice of 1/2 lemon (small)
  •   1 tbsp oil
  • For the tempering/poppu/tadka:

  •   1 tsp oil
  •   1/2 mustard seeds
  •   1/2 tsp split gram dal
  •   8-10 curry leaves

Method for making Carrot Kothimira Pachadi

Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram, red chillis and mustard seeds and stir on medium heat till the dals turn slightly red and a nice aroma emanates. Immediately remove the roasted spices, straining the left over oil and keep aside.
In the same pan, add a tsp of oil if required, add the slit green chilli and grated carrot and on medium flame saute till the rawness of carrot disappears (approx 3-4 mts). Remove and keep aside.
In the same pan, add another tsp of oil and saute the chopped coriander leaves for a minute. Remove from heat and cool.
Grind the roasted dal mixture first, followed by the sauteed carrot and coriander, jaggery along with salt, to a coarse paste without adding any water.
Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.


32 thoughts on “Carrot Kothimira Pachadi

  1. ah!!! its working fine today:) and i noticed that the page got uploaded very fast comapred to last few weeks.
    very interesting combination of ingredients sailu. quite often i used to have andhra thali but dont remember having this pachadi. we get big bunch kothambari at this time of the year here. so i wont mind using it at bulk:)

  2. hi sailu,
    i have been visiting ur website for the past few months but i always was a silent reader n never commented before. this is a wonderful website u have here. i tried a lot of recipes from ur site n they have all been a gr8 success. thnk u 4 da gr8 receipes.

  3. hey n i always wanted to see ur kitchen whr u prepared these wonderful dishes. can u post a few pics of ur kitchen if possible?

  4. Hi Sailu, hope your doing good. Long time though!! Very nice combination of carrot and kothmira. the color is so nice and vibrant. Will make it sometime.

    take care

  5. Hi Sailaja,

    Had been trying to load your page for past few days-it finally worked today…..and with a great recipe. Will try the carrot pachadi soon.


  6. Sailu,
    Lovely presentation as always and did I tell you I love the Andra recipes. Just love them the gongra pachadi, allam pachadi and alu raitha are my all time fav Andhra dishes. Never gottu try this dish Sailu. I am gonna bookmark it to try.

  7. So nice Sailu. Another version to try. Will try soon. Good combo for all rices and our tiffens too. Tks for sharing. You always come up with a new idea. Love visiting your blog. Viji

  8. Hi Sailu,

    Tried out tonight and it was so so yummy. My little one, who is 4 yrs was telling that it was so good which she could eat just chutney alone!!!!

    My MIL used to make carrot chutney by adding grated carrots, red chillies and grind them with small onion & tamarind. But, this version, love it better as it contains lemon juice & coriander leaves.

    Do post more like this.

    Thanks and bye.

  9. Hi Sailu
    Been here a couple of times, and love this site. Have to yet try any of your recipes though ๐Ÿ™‚ But the way you present the recipes too is quite methodical and smart. Keep this goin!

  10. Hi Shailaja,
    I often visit ur site, I love all ur recpies.
    But the site is very slow sometimes, so I just skip the visit.

    Pachadi looks delicious : ) will try it out.

  11. Carrot and coriander pachidi looks interesting Sailu. I do make kosambari but this is different.. let me try it out ..and will surely let u know.

  12. HI Sailu,

    I saw the recipe tried out immediately as i was preparing dinner at that time. Very tasty, sweet and tangy taste, goes well with hot steamed rice. Thanks for the recipe. I am a regular visitor to ur site to get some new recipes.

  13. Hi Sailu
    nice blog u have here. lovely recipes. can you give recipe of pudina chutney as well. If I am not wrong it is one of the common chutney in andhra food, is it so ?

    Saaya, as far as I know, pudina chutney is not a common chutney in Andhra.

  14. Hi Sailu,

    We in TN, use sundakkai and manathakkali vathal in our daily cooking. One of my telugu friend asks its telugu name and can you pls help me out??


    I have absolutely no idea, Rama.

    1. Sundakkai I think is known as Usthikaya(bigger in size) and/or Kaachikaya (size and shape of Black pepper) in Telugu.They both are extremely bitter in taste and they are sold in the form of vorugulu and look like youghurt chilli like preparation.Oftern pachi pulusu is made using these two types. They are consumed for their bitter taste like Kakarakaya(bitter melon). I don’t know which one you are referring to Rama.

  15. Hello

    I came across this site while looking for capsicum rice.I really liked the recipes.So simple and taste delicious also.I tried this carrot pachadi and it was great.
    Could you please post the recipe of ginger pachadi which we use for pesarettu

  16. Hi Sailu,

    This is an amazing blog for people like me ๐Ÿ™‚
    Can we replace jaggery with sugar? BTW why do we need to add this?

  17. hi sailu this is first time i am posting a comment at ur site.i have been visiting it since long. always i ended with an excellent dish, thanks dear.

  18. Hi Sailu,
    I have been visiting your blog since very long and tried many recipes.Everything I tried turned out so well.Today I tried this chutney.
    It turned out so good, I counldn’t resist eating so much rice.
    Thank you for your hard work.really appreciate it.

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