Pachadi, a type of slaw, is a common staple in South Indian homes. Pachadis are typically flavored with mustard seeds and curry leaves. Here I have included other ingredients to add my personal touch. This side dish works well as a part of a large meal or can be served with traditional flatbreads like Whole-Wheat Griddle Breadsor Baked Garlic Naan for a healthy snack or light meal. I like to top this slaw with seafood dishes like Masala-Crusted Tilapia or Masala-Baked Red Snapper ). This slaw keeps for up to two to three days in the refrigerator.
Mix together the yogurt, sesame seeds and cumin in a 1 small bowl until well blended. Add the grated carrot and salt. Set aside.
Heat the oil in a small skillet over medium heat. Add 2 the mustard seeds, let them splutter, and then add the curry leaves and green chili pepper. Cook for about 30 seconds, stirring, until the spices are aromatic. This cooking technique is called tempering, or tarhka. Stir in the Asian chili powder or cayenne pepper and turmeric.
Pour the flavored oil over the carrot mixture. Add the 3 lemon juice and toss gently. Serve cold topped with the mint leaves.
