Beetroot Pachadi
a refreshing and nutritious South Indian dish made with beetroot, curds and spices.
Servings 4
Ingredients
- 2 medium sized beetroots
- ½ cup fresh coconut, grated
- 3 green chillies
- a small piece of ginger
- ½ tsp cumin seeds
- few curry leaves
- 1 cup curds
- salt to taste
For tempering
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp udad dal
- a pinch of asafoetida (hing)
- few curry leaves
- 1 dry red chilly, broken into pieces
Instructions
- Wash and peel the beetroots.
- Grate them and set aside.
- Into a mixer jar, add freshly grated coconut, green chillies, ginger, cumin seeds and curry leaves.
- Add little water and blend to a fine paste. Keep aside.
- In a mixing bowl, add curds.
- Whisk well and keep aside.
- Heat a pan ( I have used a clay pot).
- Add grated beetroot, salt and ¼ cup water.
- Cover and cook for 5 to 7minutes.
- Next, add the coconut paste and mix well.
- Cook covered for another 2 to 3 minutes.
- Turn off the heat.
- Now add whisked curds and mix well.
- For tempering, heat oil in a pan.
- Add mustard seeds, udad dal, asafoetida, curry leaves and dry red chilly.
- When the ingredients start spluttering, pour the tempering into beetroot pachadi.
- Serve beetroot pachadi with steamed rice.