Carrot pachadi

This traditional carrot sambal is the perfect side dish for a spicy curry.

Heat oil in a small frying pan over medium- high heat. Add mustard seeds and curry leaves. Cook, stirring, for 1 to 2 minutes or until seeds start to pop. Remove from heat. Transfer to a bowl. Set aside to cool.
Add carrot, yoghurt and chilli to mustard seeds. Season with salt and pepper. Stir to combine. Spoon into a serving bowl. Serve.

Source

2 tsp vegetable oil

1 tsp yellow mustard seeds

2 fresh curry leaves, sliced

1 small carrot, grated

2/3 cup Tamar Valley Greek Style Yoghurt

Pinch of dried chilli flakes

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