Beetroot Pachadi–Sadya Recipe

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.