Ingredients (Serves 8)
1) Beetroot – 3 small, finely chopped or grated (Peel off the skin and chop finely. You can use a food processor to grate/chop).
Green chilies – 2 small, finely chopped
Curry leaves – A few
Salt – To taste
Water – 1/4 cup or as required
2) Yoghurt – 3/4 – 1 cup, slightly beaten
To grind
3) Grated coconut – 3/4 cup
Cumin seeds – 1/4 tsp
Mustard seeds – 1/8 tsp
To Season
4) Oil – 1 tbsp
Mustard seeds – 3/4 tsp
Dry red chilies – 1 – 2, broken
Curry leaves – A few
Method
1. In a pan add the chopped beetroot, chopped green chilies, curry leaves, salt and 1/4 cup water. Cook covered for about 8 – 10 minutes stirring occasionally until the beetroot is done and water is mostly evaporated.
2. Grind the grated coconut with 1/4 tsp cumin seeds and 2 tbsp cooked beetroot mixture(added for a better texture and color) to a very fine paste adding 1 – 2 tbsp water, in the small jar of a mixie. Add 1/8 tsp mustard seeds and grind for a few seconds.
3. Add the ground coconut mixture to the cooked beetroot. Cook for a few minutes or until the raw taste of coconut is gone. Switch off. Set aside for 10 minutes until it cools down a bit. Add slightly beaten yoghurt and mix well. Taste check for salt.
2. In a small pan, add 1 tbsp coconut oil, splutter mustard seeds, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well. Serve with plain rice.
Very ideal for sadhya! This is on my menu this year:)
Great recipe,I tried it!