Pachadi refers to a traditional South Indian side-dish. Pachadi is a side dish similar to the north Indian Raita. The tradition of pachadi in Kerala has stood the test of time, and is an inevitable part of sadhya. Beetroot pachadi catches your eye with its lush purple color and is quite the dish you’re likely to lose yourself in!
Ingredients
- 1.5 cups grated beetroot
- 3 small /pearl onion, sliced
- 2 green chilli
- 1/4 cup grated Coconut
- 1/2 tsp chopped ginger
- 1/4 tsp chopped garlic
- a pinch cumin seeds
- a pinch mustard seeds
- 1 cup whisked yogurt
- curry leaves
- salt to taste
Method
- Combine grated beetroot, sliced small onion, green chilli, curry leaves and salt. Add 1/2 cup water to this. Cover and cook for 10 minutes.
- Grind together coconut, chopped ginger & garlic, cumin and mustard seeds with 3 tbsp water into a smooth paste.
- Add this paste to the cooked beetroot and mix well. Continue to cook for another 5 minutes on low flame.
- Remove the pan from fire and gradually add the whisked yogurt. Mix gently.
- For tempering, heat oil in a pan, splutter mustard seed and curry leaves. Pour it over the cooked beetroot. Serve.
mylilindiankitchen.food.blog 