Carrot Pachadi

Makes a great side dish in an Indian curry meal. And any leftovers (a rare occurrence!) can be blended to make a dip for another day.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 4  medium carrots, grated
• 1  small red onions or 1  small yellow onion
• 1⁄2  fresh red chile
• 1⁄2 teaspoon salt
• 1⁄3 cup  desiccated coconut
• 3  tablespoons brown mustard seeds
• 1  tablespoon  vegetable oil
• 1⁄2 cup yoghurt

Directions

1. Combine carrot, onion, chilli& salt and set aside.
2. Heat oil and fry mustard seed until it pops.
3. Put in the carrot mixture and coconut and fry for 1 minute.
4. Cool and add yoghurt.