Heat oil in a skillet over moderately high heat until hot but not smoking.

Splutter mustard seeds.

Add curry leaves and cook, stirring constantly, until fragrant, about 3 seconds.

Add sliced onions and chopped green chillies and keep stirring frequently over moderate heat.

Finally add carrots and cook for maybe 1 to 2 minutes till it turns crisp-tender(do not over cook).

Add grated coconut and remove the skillet from the heat.

Add thick yogurt and once mixed well immediately transfer it to a cool bowl and add salt as per taste.

:- If you like the taste of mustard seeds, you can add some raw mustard seeds powdered on pestle and mortar.

:- This dish is one of my favorite. It taste good with Rice.

:- If you keep the pachadi on stove for a long time, yogurt will break.