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.
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
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