Carrot Pachadi

1. 1

   Drain yogurt in a large fine mesh sieve set over a bowl, about 30 minutes.

2. 2

   Meanwhile, finely shred carrots using food processor.

3. 3

   Heat oil in a 12 inch skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until the seeds start making poppings sounds, about 15 seconds.

4. 4

   Add the curry leaves and cook, stirring constantly, until fragrant, about 3 seconds.

5. 5

   Add carrots, onion, cumin, salt and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp tender, 2 to 3 minutes.

6. 6

   Transfer to a shallow bowl and cool about 30 minutes.

7. 7

   Stir in yogurt and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.