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CARROT PACHADIS

Carrots – 2. Thick curd – 2 cups. Oil – 1tsp. Green chilly – 2(slit). Small onions -3 (cut). Grated coconut – 2tbs. Mustard – ¼ tsp. Dhal – ¼ tsp. Curry leaves – a few. Coriander leaves – to garnish. Peel the carrots and grate them. Heat oil and add the mustard. When it splutters add the urud dhal, onions, chillies and curry leaves. Fry a little. Pour this seasoning on to the grated carrot. Add salt and grated coconut and mix well. Add the curd just before serving and garnish with coriander leaves.

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CARROT PACHADIS | carrotpachadis.blogspot.com Reviews
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Carrots – 2. Thick curd – 2 cups. Oil – 1tsp. Green chilly – 2(slit). Small onions -3 (cut). Grated coconut – 2tbs. Mustard – ¼ tsp. Dhal – ¼ tsp. Curry leaves – a few. Coriander leaves – to garnish. Peel the carrots and grate them. Heat oil and add the mustard. When it splutters add the urud dhal, onions, chillies and curry leaves. Fry a little. Pour this seasoning on to the grated carrot. Add salt and grated coconut and mix well. Add the curd just before serving and garnish with coriander leaves.
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CARROT PACHADIS | carrotpachadis.blogspot.com Reviews

https://carrotpachadis.blogspot.com

Carrots – 2. Thick curd – 2 cups. Oil – 1tsp. Green chilly – 2(slit). Small onions -3 (cut). Grated coconut – 2tbs. Mustard – ¼ tsp. Dhal – ¼ tsp. Curry leaves – a few. Coriander leaves – to garnish. Peel the carrots and grate them. Heat oil and add the mustard. When it splutters add the urud dhal, onions, chillies and curry leaves. Fry a little. Pour this seasoning on to the grated carrot. Add salt and grated coconut and mix well. Add the curd just before serving and garnish with coriander leaves.

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CARROT PACHADIS: CARROT PACHADI

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Carrots – 2. Thick curd – 2 cups. Oil – 1tsp. Green chilly – 2(slit). Small onions -3 (cut). Grated coconut – 2tbs. Mustard – ¼ tsp. Dhal – ¼ tsp. Curry leaves – a few. Coriander leaves – to garnish. Peel the carrots and grate them. Heat oil and add the mustard. When it splutters add the urud dhal, onions, chillies and curry leaves. Fry a little. Pour this seasoning on to the grated carrot. Add salt and grated coconut and mix well. Add the curd just before serving and garnish with coriander leaves.

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PACHADIS: CARROT PACHADI

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Carrots – 2. Thick curd – 2 cups. Oil – 1tsp. Green chilly – 2(slit). Small onions -3 (cut). Grated coconut – 2tbs. Salt - to taste. Posted by Kumaran HI. Subscribe to: Post Comments (Atom). View my complete profile.

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Carrots – 2. Thick curd – 2 cups. Oil – 1tsp. Green chilly – 2(slit). Small onions -3 (cut). Grated coconut – 2tbs. Mustard – ¼ tsp. Dhal – ¼ tsp. Curry leaves – a few. Coriander leaves – to garnish. Peel the carrots and grate them. Heat oil and add the mustard. When it splutters add the urud dhal, onions, chillies and curry leaves. Fry a little. Pour this seasoning on to the grated carrot. Add salt and grated coconut and mix well. Add the curd just before serving and garnish with coriander leaves.

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