Beetroot Pachadi
 Recipe for Kerala Beetroot Pachadi | Onam recipe for Beet Pachadi | Beets with coconut and yogurt
Ingredients
- 1 beetroot medium , peeled
- 1/4 tsp salt
- 1/4 tsp turmeric powder
- 1 cup yogurt thick
- 1/4 tsp salt
Grind to a paste
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 cup coconut grated
- 2 green chillies
- 1/2 inch ginger knob of , finely sliced
for tempering
- 2 tsps coconut oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1 shallot large , sliced (3 tbsp)
Instructions
- Grated the peeled beetroot. In a pan, mix the grated beet, turmeric, salt. Sprinkle with some water. Cover and steam cook until beetroot is nearly cooked.
- Meanwhile, make a smooth paste of the listed ingredients using 1/4 cup water.
- Add this to the cooked beetroot in the pan and allow this to simmer on high flame until the mixture is fairly dry.
- Whisk the yogurt well. Reduce the flame to minimum and gently stir in yogurt and remaining salt. One this comes to a slight simmer, remove into a bowl.
- For tempering, heat oil in a small pan. Add mustard seeds. Once it splutters, add curry leaves and shallots and stir until the shallots are lightly golden.
- Transfer this over the beet pachadi in the bowl.
- Serve warm.
Notes
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