Pachady dishes made of cucumber and beetroot are two key components of a typical Kerala feast. The baby pink beetroot pachady is not only just pleasing to look at, but is also delicious and healthy. The curd-based recipe, which makes an ideal side dish for boiled rice, can be made in just ten minutes:
Ingredients
1 beetroot (big size)
2 green chilly
1 small piece ginger
1 cup grated coconut
1 cup curd
¼ teaspoon cumin seeds
½ teaspoon crushed mustard
½ teaspoon mustard
1 or 2 sprigs of curry leaves
Coconut oil (as required)
Salt (as required)
Water (as required)
Preparation
Grate the beetroot and cook it by adding a green chilly, salt, and ¼ cup of water
Let’s prepare the coconut mix for the curry now. For this, put a cup of grated coconut with a green chilly, ginger, ¼ teaspoon cumin seeds, and water in a mixer and grind it into a smooth paste
Once the beetroot gets cooked, then add the grounded paste and crushed mustard seeds
Stir well and cook for a few more minutes until the water content in the mix begins to disappear
Whisk the curd well into the mix and stir well
As the curry becomes hot and reaches a semi-thick consistency, put the dish aside
Now, heat some oil for tempering in a pan, add mustard seeds, red chilly, and curry leaves
Once it splutters, add the same into the pachady and stir until combined
The piping hot pachady is now ready to be served
