BEETROOT PACHADI - KERALA STYLE

      Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.
    In Indian cooking, Beetroot is always a vegetable used mostly in Stir-fries or Curries.  I love Beetroots and prepare a variety of dishes out of it. Beetroot Curry, an accidental recipe of my own version or invention, which happened during my College Days remained a family favourite(though with scepticism).  Then comes the Beetroot Poriyals/Thoran, Beetroot Pachadi, Beetroot Chutney, Beetroot Sasmi, Beetroot Kola Urundai etc., & etc., I even add Beetroots while making Vegetable Cutlet, sometimes make Beetroot Chapati etc.,
      Pachadi is a must-have item in the long list of side dishes served in a Kerala Sadhya/Vazhaiyilai Virundhu. A mixture of Raw vegetable in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Beetroot Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  In this recipe, Beetroots are cooked along with Coconut Paste & Curd and tempered with mild spices. This is a quick recipe and can be added up into your long list of Sadhya Dishes.
    


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Cuisine - South India
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes


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HOW TO MAKE BEETROOT PACHADI - KERALA STYLE

BEETROOT PACHADI - KERALA STYLE

 

INGREDIENTS :

For Beetroot Pachadi:

Beetroot - 1/2 No.(Medium Size)
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup  

To Grind:

Coconut - 1/4 Cup
Green Chillies - 1 Nos.  
Ginger - a small piece
Mustard Seeds - 1/4 Tspn

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/8 Tspn
Dry Red Chillies - 1 No.
Curry leaves - 2 Sprigs

METHOD :

• Finely grate the Beetroot or alternatively, it can be finely chopped.
• Cook the grated Beetroots along with a dash of Salt until soft.
• Meanwhile, grind the ingredients mentioned under "To Grind" into a fine paste.
• Pour the ground Coconut paste to the cooked Beetroots and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Cook this on a very low flame for few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Adjust the Salt and add a Pinch of Sugar and mix well.
• Switch off the flame.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering over the Beetroot Pachadi and mix well.
• Serve Beetroot Pachadi with rice or serve it as one of the side dishes for Kerala Sadhya/Vazhaiyilai Virundhu.

NOTES :

• I have used Yellow Mustard Seeds while grinding the Coconut Paste.
• Adding Fenugreek is totally optional.
• Once you add Curd make sure to cook the Pachadi on a very low flame for few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Even if you are reheating the Pachadi, reheat it on a low flame, stirring it all the while.
• Can use any cooking oil for tempering.
• Pour the tempering over the Beetroot Pachadi.