Beetroot Pachadi
Beetroot in a mildly spiced yogurt and coconut gravy
Ingredients
- 1 medium beetroot grated
- ½ tsp coconut oil
- 1 cup thick yogurt
- Salt to taste
To grind
- ¼ cup grated coconut
- ½ tsp mustard seeds
- 3-4 green chillies
- ½ inch ginger
To temper
- 2 tsp coconut oil
- 1 tsp mustard seeds
- 1-2 dry red chillies
- 1 sprig curry leaves
Instructions
- Heat ½ tsp oil in a pan and saute the grated beetroot with little salt for 4-5 minutes or until its soft. Set aside to cool.
- Grind coconut, mustard seeds, green chillies and ginger to a smooth paste adding very little water.
- Whisk the curd and add the coconut paste. Mix well. Then add the cooked beetroot, salt and combine well.
- In a small pan, heat oil and add mustard seeds. When it splutters, add red chillies and curry leaves. Pour over the pachadi.
Notes
- Cool the beetroot completely before adding to the curd-coconut mixture.
- Adjust the amount of green chillies according to your spice level.
- Use slightly sour and thick curd.