March 28, 2013

Beetroot Pachadi


1) Beetroot - 1 medium, chopped or grated (Peel off the skin and chop finely. You can use a food processor to grate/chop).
  2) Green chilies - 2 small, chopped fine
3) Yoghurt – 1/2 cup, beaten
4) Salt – As required

For grinding

5) Grated coconut – 1/4 - 1/2 cup
6) Mustard seeds – 1/4 tsp
7) Cumin seeds – 1/4 tsp

To Season

10) Oil – 2 tsp
11) Mustard seeds – 1/4 tsp
12) Dry red chilies – 1 - 2
13) Curry leaves – 1 sprig


1.  In a pan add the chopped beetroot, chopped green chillies and salt adding very little water. Cook until done. Keep aside 2 – 3 tbsp of the cooked beetroot pieces. 
2. Grind the grated coconut with cumin seeds to a very fine paste adding water, if required, in a mixer.
3. Add the cooked beetroot that has been kept aside and grind along with the grated coconut to a paste (this is done for a better texture and color. You can avoid doing this if you want). 
4. Now add the mustards to this paste and give it a pulse OR You can crush the mustards in a mortar and pestle. 
5. Add it to the cooked beetroot. 
6. Cook for a few more minutes or until the raw taste of coconut is gone. 
7. Switch off. Add yoghurt when it is warm and mix well. Taste check for salt.
8. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice.

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