"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Wednesday, March 9, 2016

BEETROOT PACHADI (BEETROOT WITH SEASONED YOGURT)







There are many different pachadi dishes in India and one of them is Beetroot Pachadi. This dish is yet another traditional South Indian dish that is favored by many, especially Keralities. During various festivals, this dish frequently takes its place in the sadhya. If you are still not sure what this dish is, then let me try to explain a little better. "Pachadi" is a dish that falls in between a relish and salad.




Among Pachadi's this dish is one of my top ten favorites. It is prepared with a hand full of ingredients and along with cooked beetroot and yogurt. The best part of this dish is the taste (like I have to even mention it), and this one has a sweet and sour taste that goes best along with rice.
Health benefits to eating beetroot are, it is liver cleansing, detoxifying and very good for digestion. I think it is best to incorporate beetroot into your daily diet to stay healthy.
Previous Recipe: MAMBAZHA PRADHAMAN (Mango Payasam)


INGRIDIENTS
Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30-35 mins |
Serves: 4-5

  • Beetroot (grated)              - 1 1/5 cups
  • Grated Coconut                 - 1/2 cup
  • Cumin Seeds                    - 1/4 tsp
  • Mustard                        - 1 1/4 tsp
  • Green Chilly                   - 1-2
  • Curry Leaves                   - 1 spring
  • Yogurt                         - 3/4 cup
  • Dry Red Chilies                - 2
  • Shallots                       - 3 (sliced)
  • Coconut Oil                    - 1 tbsp
  • Salt to taste
METHOD OF PREPARATION STEP BY STEP


1.Peel and grate the beetroot finely.

2.In a blender combine grated coconut, 1 tsp mustard seeds, green chilly, cumin seeds and blend it into a smooth paste. Set aside.

3.Cook the grated beetroot in little water (approximately 4-5 tbsp) and salt until it is cooked well.

4.Reduce the flame and add the coconut mixture and mix well. Cook over low flame for few minutes.

5.Switch off the flame and let it cool for few minutes. Add yogurt and mix well. Adjust the salt. 

6.Heat coconut oil in another pan, add mustard seeds, when it starts to splutter add sliced shallots, dry red chilly and curry leaves and saute it for a few seconds until the shallots are golden brown color.
7.Pour this seasoning over the beetroot pachadi and mix well.

BEETROOT PACHADI IS READY NOW
SERVE WITH HOT RICE
ENJOY!!!

Hope you like it
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Recipe Type: Beetroot Pachadi
Cuisine: India, Kerala
Location: Amma's Kitchen


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