Beetroot Pachadi
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Beetroot Pachadi

The ladys finger pachadi is ubiquitous in Kerala and is served at the rigtmost corner of the plainitain leaf traditionally. You could say the Beetroot pachadi is a variation to that. To the north Indians, I would tell its kind of a Raita with coconut added. Beetroot as a vegetable is hated by many but this recipe might work out !

Gomathy Aiyer

Ingredients

3-serving
  1. 2 Beetroot
  2. 1/2 Coconut Grated
  3. 3 - 4 Teaspoons Mustard
  4. 3 3 Green chillies -
  5. 1 Ginger - small piece
  6. 4 cups 4 Cups curd Slightly sour -
  7. 2 teaspoon 2 Teaspoons Oil -
  8. 2 - 3 Sprigs Curry leaves
  9. optional 1 - 2 Garlic -

Method

15 mins
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    Peel the beetroots and clean them in running water. Grate them like you grate carrot. If you do not have a grater in your kitchen, maybe you could cut them into big cubes and put them in the mixer. Cook the beetroots till the raw taste is gone and keep aside.

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    Take half of a small coconut grated, a small piece of ginger, little more than a teaspoon of musard seeds, three green chillies and a cup of curd and grind them in a mixer. The mixture should look coarse. You could add garlic optionally.

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    Add three more cups of curd, the beetroot and the stuff from the mixer. Light the flame, as soon as the dish starts bubbling, turn the flame off. In two teaspoons of oil, add mustard seeds, once they splutter, add curry leaves and a red chilly broken into two. Garnish the pachadi with the same.

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    This finishing touch to any dish is called "thalikkuka" in Malayalam, "Tadka" in Hindi and "Garnish" in English.

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    P.S : Do not add water at all during any stage of making this dish. Pachadis are meant to be of thick consistency.

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