Category: Accompaniments & Chutneys, Salads, Vegetarian Recipes
Cuisine: Indian, Kerala, South Indian
Yields:
6 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
15 Mins
Total Time:
20 Mins
Beetroot Pachadi is a dish made in Kerala with beets and yogurt. Pachadi is made with yogurt, coconut, green chillies, curry leaves and mild spices. Single vegetables such as carrots, beets, cucumber, okra or even pineapple are added to the spiced yogurt. Beets are a rich source of calcium and also good in reducing high blood pressure. This is a quick and easy dish to make on a summery day as yogurt has cooling properties.
Ingredients
Instructions
- Chop green chilles and ginger finely. Grind cumin, fenugreek, green chillies, ginger along with the coconut into a paste, adding very little water if necessary.
- Peel skin and grate beetroot. Cook with very little water and salt to taste in a medium pan for about 10 minutes.
- Now, add in the coconut paste into the pan and cook, stirring well for 2 minutes until the water evaporates.
- Cool the beet and coconut mix for a few minutes, then add in the yogurt and mix well. You can transfer it into a serving dish at this stage.
- For the tempering (tadka), eat oil in a small frying pan and add mustard seeds. When the seeds splutter, add a couple of dry whole red chillies and asafoetida. Saute for a minute on high flame.
- Switch of flame and pour the tempering ingredients on top of the beet-yogurt mix.