Beetroot Pachadi is usually served on the occasion of Onam, Vishu, and on Sadya. This pachadi is made with cooked beetroot and plain yogurt and has a bit sweet taste.
Ingredients
- 1 cup Grated Beetroot /Very Finely chopped Beetroot
- 1 tsp Ginger
- 3 nos Green Chillies
- 1/2 to 1 cup Grated Coconut (or as needed)
- 1 tsp Mustard Seeds
- 1 cup Plain Sour Yogurt /Curd
- a pinch Sugar (optional)
- Salt to taste
For Seasoning:
- 1 tsp Coconut Oil
- 1 tsp Mustard seeds
- 3 nos Dried Red Chillie
- 1 sprig Curry leaves
Instructions
- In a pan, add the 1 cup of grated or finely chopped beetroot with little water, salt to taste.
- Close and cook the grated beetroot till it turns to soft.
- Grind the grated coconut, green chillies, grated ginger, and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds. ( No need to add water, just grind with the curd)
- Add the coconut paste to the cooked beetroots and cook for a couple of mins. Remove from the fire.
- Whip the curd nicely with a fork to remove the lumps, from it, or just pulse it for a second in a blender, do not blend into buttermilk. Now add the rest of the curd, salt, pinch of sugar, and combine well.
- After adding curd, do not cook it for a long time, just cook for a couple of seconds, or you could remove the cooked, beetroot mixture from the fire, and add the curd and mix well.
- The consistency should be like this, semi-thick if it's too thin, then when serving, it may spread all over the banana leaf.
- Heat oil for tempering in a small frying pan; add mustard seeds, when the mustard seeds start popping, add dried red chillies, curry leaves, give it a mix, and add it to the pachadi.
- Mix well. Serve with steamed rice and enjoy.
Notes
- Use a mixture of buttermilk and curd if you prefer the pachadi to have a thin consistency.
