Carrots peragu patchadi (South Indian carrots and yogurt dish)


This is an awesome combination of flavors.  When I was a kid, growing up in Pittsburgh, my siblings and I forced my mother to make this dish every night. It is best served cold over a bed of warm brown rice or millet.  The contrast in flavors, textures, and temperature is complex.



Ingredients:
five large carrots shredded.  Should look like shredded cheddar cheese
two jalapenos, finely chopped
three dried red chilis (optional)
one pack silken tofu or use 1 12-16 ounces of unsweetened soy yogurt
one lemon (optional)
black mustard seeds
menthi seeds
hingh powder
turmeric
salt
oil

In a medium skillet add 1/2 teaspoon of oil and heat to medium.  Add the following ingredients in order of appearance:  2 teaspoon black mustard seeds, 1/2 menthi seeds, red chilis.  When black mustard seeds begin to pop, add a dash of hingh powder and the carrots and jalapeno pepper.  Add 1/4 teaspoon salt, mix well, and cover.  Let carrots cook for about three to five minutes.  You want them to retain some firmness.  Take off of heat.  Add 1/4 teaspoon turmeric powder.  Combine with silken tofu and juice of 1/2 a lemon or 12-16 ounces of soy yogurt.  Mix well.  Add salt and lemon juice to taste.  Cool in fridge.  

Serve over warm brown rice or millet

Dr. Padma Garvey

The plant-based Doctor Mom