This is a typical Kerala Pachadi made with fresh diced beetroot. A very easy dish to make and can be served with rice or chapatti. Beetroot cooked this way with fresh grated coconut, mustard seeds and yogurt gives this dish a very unique and delicious taste.The ground mustard seeds gives this a dish a pungent and spicy taste. The very bright pink color of this dish makes it one of a kind.
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| Beetroot Pachadi |
Ingredients
One large beetroot finely chopped
Green chilly split at center 2 - 3
Curry leaves - 1 sprig
Fresh grated coconut - 3/4 cup
Mustard seeds - 1/2 teaspoon
Plain thick yogurt -1 cup
Salt to taste
Oil - 3 tablespoons
To Garnish
Mustard seeds 1 teaspoon
Whole red chilly 2 -3 cut into pieces
Curry leaf - 2 sprig
Steps
1. Cook the finely chopped beetroot with the green chilly, salt, curry leaves in 1/4 cup water. Cook till the beetroot is cooked well about 7 - 9 minutes.
2. Grind the Fresh grated coconut with the mustard seeds to a smooth paste.
3. Add the ground coconut with mustard to the cooked beetroot and bring to a boil. Turn off the heat and let this cool to room temperature.
4. Whisk the yogurt well and mix to the cooled dish. Add salt if needed.
5. In another pan heat the oil. When the oil gets hot add the mustard seeds. When the seeds splutter add the broken red chilly pieces and curry leaves. Turn off heat and add this to the prepared beetroot pachadi.
Serve with rice or chapathi.
