Beetroot Side dish with Yogurt and coconut / Beetroot Pachadi

Beetroot Side dish with Yogurt and coconut / Beetroot Pachadi



This dish is one of the popular side dishes in Kerala and is one among the other side dishes usually served in Kerala Sadya. Kerala Sadya is the meal that is served in banana leaf and it contains cooked brown rice, a variety of side dishes, bananas, pickles, pappadams and desserts. I love this dish especially because of the unusual flavour it has due to the ground mustard seeds.

This dish be prepared with pineapple, mango, cucumber instead of beetroot. The method of cooking remains the same but the taste differs according to the vegetable used.

Ingredients

Grated beetroot - 2 nos
Turmeric Powder - 1/2 tspn
Salt - As needed
Curd - 1cup

For Grinding

Coconut - 1 cup
Mustard seeds - 1 tspn
Shallot - 1 no
Green chillies - 4
Cumin seeds - 1/2 tspn
Garlic - 1 pod

For Seasoning

Red chillies - 2 nos
Curry leves - 1 sprig
Mustard seeds - 1 tspn
Coconut Oil - 1 tbspn

Directions

1. Heat coconut oil in a pan. Put the mustard seeds. Once it starts to pop, put the red chillies and curry leaves and give a quick stir.

2. Add the grated beetroot, turmeric powder, salt and 1/2 cup of water. Mix it well and leave it to cook.

3. When the beetroot is getting cooked, grind the coconut, mustard seeds, garlic, shallot, green chillies and cumin seeds into a fine paste.

4. Pour the grounded ingredients into the cooked beetroot and mix it well.

5. Lastly, add the curd into the beetroot mixture and mix in. Turn the stove off once you add the curd. Curd should never be boiled. It should only be warmed by constant stirring.

The pink coloured gorgeous curry is ready to eat with rice! Enjoy!!