Thayir Pachadi / Raita For Biryani

Thayir Pachadi / Carrot Raita for Biryani

Recipe Details

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Ingredients

• Onion – 1 large
• Green chilies – 2
• Coriander leaves – 1/4 cup
• Carrot – 1
• Yogurt / Curd – 5 tbsp
• Salt – 1/2 tsp, or to taste
• Water – as needed, to adjust consistency

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Preparation

1. Finely chop the onion.
2. Rinse the chopped onion briefly in cool water and drain well. For a milder onion flavor, soak it in cool water for about 10 minutes, then drain thoroughly.
3. Finely chop the green chilies and coriander leaves.
4. Peel and grate the carrot.
5. Add the onion, green chilies, coriander leaves, and grated carrot to a bowl.
6. Add the yogurt and salt.
7. Mix everything together until evenly combined.
8. If the raita is thicker than you prefer, add a little water at a time and mix until it reaches the desired consistency.
9. Taste and adjust the salt if needed.

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Tips

Onion: Soaking chopped onion in cool water for about 10 minutes can soften its sharp raw flavor. Drain it well before adding it to the yogurt.

Consistency: Add water only a little at a time. Raita should remain creamy rather than becoming too watery.

Cucumber Variation: Finely chopped or grated cucumber can also be added.

Tomato Variation: Finely chopped tomato is another simple addition. Remove excess seeds and juice if you want to keep the raita from becoming watery.

Keep Chilled: Since this is a yogurt-based dish, refrigerate it until serving, especially when preparing it for a party or potluck.

Serving Suggestion

Serve Carrot Raita chilled with biryani, pulao, tomato rice, lemon rice, other variety rice dishes, chapati, or parotta.