Beetroot pachadi is served as a side dish along with rice. It is usually served during Onam feast. It is slightly sweet, sour and spicy dish.
Ingredients
You need
- 1 medium size beetroot
- 1/4th cup curd
- Water as required
- Salt to taste
For grinding
- ¼ th cup grated coconut
- 1 green chilli
- ½ inch ginger
- ¼ th tspn mustard seeds
- 1/4th tspn cumin seeds (Jeera)
- 1 sprig curry leaves
For seasoning
- Coconut oil for seasoning
- 1/4th tspn mustard
- 1 red chilli
- 1 sprig curry leaves
Method
Wash, peel the skin of the beetroot. Grate the beetroot.
Cook the grated beetroot in the vessel in which you will be preparing the Beetroot pachadi. Cook it covered adding salt.
In the mean time grind coconut, green chilli, ginger, mustard seeds, cumin seeds and curry leaves to a fine paste.
Once the beetroot is cooked add the ground paste to it. Mix well and cook till the raw smell of the ground paste goes off.
Switch off the flame and add the beaten curd to Beetroot pachadi. Mix well and cover it with a lid.
Now heat oil in kadai/pan. Add mustard seeds and when they splutter add the red chilli and sauté till the raw flavour of the red chilli goes off. Now add the curry leaves and sauté it for a second. Pour the seasoning over the Beetroot pachadi. Mix well.
Your Beetroot pachadi is ready to be served.
Serve it with rice.
