Beetroot Pachadi

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A pachadi can perhaps be called a South Indian style raita. It is served as a side dish, especially when the main dish is a spicy one. Here we bring you this pachadi which is made with grated beetroot which is cooked, mixed with a simple coconut masala and yogurt. The final touch is tempering that gives it an added flavour.

Recipe

Prep 15m · Cook 15m

Ingredients

• 2 cups grated beetroot
• 1 cup scraped fresh coconut
• 4-5 green chillies
• 1 teaspoon cumin seeds
• 1 inch ginger, roughly chopped
• 1 cup thick yogurt
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 3-4 dried red chillies (pandi), broken

Method

1. Heat an earthen pot, add beetroot, 1½ cups water and salt and mix well. Cover and cook for 10-12 minutes.
2. Meanwhile, put coconut in a mixer jar, add green chillies, cumin seeds, ½ cup water and ginger and grind to a fine paste.
3. Switch the heat off and allow the beetroot to cool slightly. Add the ground mixture and mix well.
4. Add yogurt and mix till well combined.
5. For tempering, heat coconut oil in a pan, add mustard seeds and let them splutter. Add dried red chillies and mix well. Pour this into the beetroot mixture and mix well.
6. Transfer into a serving bowl. Serve.