Kerala Style Beetroot Pachadi/Raita
Friday, May 29, 2020
Pachadi is nothing but a Raita like dish in South India. This Kerala Style Beetroot Pachadi is an easy fuss free way of adding Beets into our everyday meals. A very easy recipe that can be made in less than 10 minutes. Tastes great with steamed rice or as a side dish along with Rice & Saaru
Its got a nice pungent taste from grinding mustard seeds & the slightly sour taste from the yogurt & the sweetness from the beets & the slight heat from the chilies.
You Will Need:
- 1 large Beetroot
- 1 cup Plain Yogurt
- Salt as per taste
- Half teaspoon Mustard Seeds
- 2 Broken Dry Red Chilies
- 4-5 Curry Leaves
- 2 teaspoon Oil
To Grind:
- 2 tablespoon Grated Coconut
- 1 Green Chili
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- A Very small piece of Ginger (Optional)
METHOD:
Peel & grate the beetroot. In a small saucepan, add grated beetroot & 3 tablespoons of water & cook for 3 to 4 minutes until the beets are slightly cooked
Meanwhile, Grind all the ingredients mentioned in the 'To Grind' list into a smooth paste adding very little water
Add the ground paste into the sauce pan & sauté for 3-4 minutes until the raw smell disappears. Turn off the heat
Whisk in yogurt & add salt.
Temper with mustard seeds, Curry leaves & dry red chilies.
Serve along with Rice
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