Beetroot Pachadi (Kerala Sadhya dish)

Beetroot pachadi is a part of Vishu / Onam Sadhya made by the Keralites. This is a very tasty dish and also very easy to prepare. It is a very good accompaniment with rice.  This dish has light sweetness, sourness and spiciness. This dish has a pleasing pink colour and is prepared by adding curd & coconut paste to the cooked beetroot.

Beetroot pachadi is one of the easiest curries that you can make. While the beetroot is cooking, you can quickly grind the coconut and add it to the curry. Add a dash of quick tempering to spice up the dish.

Enjoy it with your Rice or Paratha's!

Ingredients:

Grated Beetroot - 1 to 2 big

Yogurt - 1 cup lightly whisked

Salt to taste

For grinding :

1/2  bowl of Grated coconut

Green Chilies - 1 or 2

1/4 tsp cumin seeds

1/4 tsp mustard seeds

Cooked beetroot - 1 to 2 tbsp

For the tempering:

1 tsp mustard seeds

2 dried red chilies, broken into small pieces

1 spring curry leaves

Oil

Method :

In a pan add the grated beetroot and salt and adding very little water cook this until done.  Keep 1 to 2 tbsp of the cooked beetroot aside.  Grind the coconut, chilies, cumin & mustard seeds to a very fine paste.  Now add 1 to 2 tbsp of the cooked beetroot and grind this mixture again... this will give good texture and colour to the dish.  Add this paste to the cooked beetroot and cook this for few minutes to ensure that the raw taste of coconut is gone.  Remove and keep this mixture aside.  Now add the whisked yogurt  to this mixture when it it still warm and mix it well.  Prepare the tempering and pour this mixture over the Pachadi. 

Enjoy it and share your comments!