Beetroot Pachadi

Ingredients

• 2 cup Beetroot (grated)
• 2 Green chilies (slit)
• 1 sprig Curry leaves
• 0.25 cup Water (for cooking beetroot)
• 0.5 cup Grated coconut (for grinding)
• 0.5 tsp Mustard seeds (for grinding into paste)
• 1 cup Yogurt (whisked)
• 1 tbsp Coconut oil (for tempering)
• 0.5 tsp Mustard seeds (for tempering)
• 2 Dried red chilies (broken)
• Salt (to taste)

Steps

1. 1

   In a pan, add the grated beetroot, slit green chilies, a sprig of curry leaves, salt, and a small amount of water.

2. 2

   Cover and cook on medium heat until the beetroot is tender and the water has mostly evaporated.

3. 3

   Grind the grated coconut and 1/2 tsp mustard seeds with a little water to form a very smooth paste.

4. 4

   Add the coconut-mustard paste to the cooked beetroot and mix well. Cook for 2-3 minutes until the raw smell of the coconut disappears.

5. 5

   Turn off the heat and let the mixture cool slightly. Stir in the whisked yogurt until well combined.

6. 6

   For the tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter.

7. 7

   Add dried red chilies and additional curry leaves to the oil, then pour this tempering over the beetroot mixture.

8. 8

   Mix gently and serve as part of a traditional Sadhya meal.

Notes

Ensure the beetroot mixture is not piping hot when adding the yogurt to prevent curdling. This dish is a staple in Kerala Onam Sadhya.

Nutrition per serving

• Sadhya
• Onam
• Kerala
• Vegetarian
• Side Dish
• Pachadi
• Beetroot