Name: Beetroot Pachadi recipe by Sheena Omana Narayanan at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Ingredients: Grated Beetroot : 1 cup; Green chillies : 3; Salt to taste; Fenugreek powder a pinch; For Grinding: Grated Coconut : 1/4 cup; Mustard seeds: 1 tsp; Plain Sour Yogurt /Curd : 1 cup; For seasoning: Mustard seeds 1/2 tsp; Red chillies 2-3; Curry leaves : 1 sprig; Coconut oil : 1 tsp

ABOUT Beetroot Pachadi RECIPE

Pachadi refers to Raita in North India. In Kerala, Pachadi is a side- dish. There are different varieties of Pachadis we make it for sadhya. I am not a great fan of Beetroot but this recipe of my mother I love it because of the rich and vibrant color with amazing flavor of coconut that this vegetable lends to a dish.

Ingredients Serving: 5

Grated Beetroot : 1 cup
Green chillies : 3
Salt to taste
Fenugreek powder a pinch
For Grinding: Grated Coconut : 1/4 cup
Mustard seeds: 1 tsp
Plain Sour Yogurt /Curd : 1 cup
For seasoning: Mustard seeds 1/2 tsp
Red chillies 2-3
Curry leaves : 1 sprig
Coconut oil : 1 tsp

Instructions

Cook the grated beetroot with little water till it turns soft.
Grind the grated coconut, green chillies, and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds.
Add the coconut paste to the cooked beetroots and cook for a couple of minutes. Remove from the stove.
Add the rest of the curd, salt and combine well.
Heat oil for tempering in a small frying pan. Add the curry leaves, mustard seeds, and red chillies. When the mustard seeds start popping, add it to the pachadi. Mix well.
Serve with steamed rice and enjoy.

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