The tradition of pachadi in Kerala has stood the test of time, and is an inevitable part of sadya. Beetroot pachadi catches your eye with its lush purple colour and is quite the dish you're likely to lose yourself in!
Ingredients
2 medium or 1 big beetroot, finely chopped or grated
1 onion, chopped
4 green chillies
1 inch piece ginger
1 clove garlic
1 spring curry leaves
½ tsp mustard seeds
½ cup grated coconut
½ tsp cumin seeds
1 tbsp oil
1 ½ cups curd
Salt to taste
Preparation
Crush ¼ tsp mustard seeds and keep aside
Grind together grated coconut, cumin seeds, green chillies, ginger and garlic to a smooth paste and keep aside
Heat 1 tbsp oil in a pan and add the remaining ¼ tsp whole mustard seeds and allow to splutter
Add chopped onion, beetroot, curry leaves and stir fry for 5 minutes
Add ground coconut mixture along with ¼ cup water, crushed mustard seeds and salt to taste. Allow the mixture to boil and cook covered in low flame for 10 minutes
Turn off the heat and add the beaten curd to this mixture and mix well
Serve with boiled rice
The author is a food blogger who blogs @ http://www.swapnascuisine.com
