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GOK #47: Beetroot Pachadi

GOK #47:  Beetroot Pachadi
Learn to make this delicious Kerala style raita with beetroot and freshly grated coconut.  Enjoy this colorful and healthy beetroot pachadi as a side dish with rice. Trust me you will love it!

Beetroot-2 small
Cumin Seeds-1/4tsp
Curry Leaves-1 sprig
Grated Coconut-1/2 of 1
Green Chilli-1
Mustard seeds-1/2tsp
Salt-to taste
Coconut Oil-1tbsp
Ginger-very very small piece
Dry Red Chilli-2

Cut beetroot into medium size pieces and cook by  adding 1/4 cup of water and salt in medium flame.

When cool,take a blender and blend this cooked beetroot for 1 second coarsely.

Now grind cumin seeds,1/4 tsp of mustard seeds ,green chilli, ginger,curry leaves ,coconut and enough water to a smooth paste ..

Add this ground paste to the cooked beetroot (ground ) and mix well..

Allow to boil on low heat .

Now pour 1 cup of thick curd to the blender and just blend  .

No need to make buttermilk consistency. We just want to remove the lumps in the curd .

Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continuously.

Check the salt and remove from the stove.

Finally splutter mustard seeds,dry red chilly and curry leaves .

Add this to the curry and mix well. Cover with a lid for few minutes before serving.
Courtesy:  Sapna Vivek