September 10, 2011

Beetroot Pachadi

You always appreciate food with your eyes first and through scent before it gets to your mouth. That is the reason I could not help missing out on this beautiful vibrant pink colored yummy goodness for my Onam Sadhya.
Pachadi is a yogurt based dish usually made with vegetables like beetroot, carrot, okra/ ladiesfinger, mango, bitter gourd or pineapple.
Serves 4

1 - Beet-root (shredded)
1C - Yogurt

1/4 C - Coconut
2 - Green chilly
1/8 Tsp - Jeera / Cumin powder
1 Tsp - Mustard Seeds
Ginger Small Piece (approx 1 cm)
1/2 - Shallot

Seasoning / Tadka
1/2 Tsp - Mustard seeds
Curry leaves
1 - Shallot (thinly sliced)
2 - Dry Red Chilly

Shred the beetroot, cover and cook it with some salt on medium fire. Do not add water to cook. Keep the cooked beetroot aside.
Grind the coconut, green chilly, Jeera, Mustard seeds, ginger and shallot together in a blender to make a smooth paste.
Add this paste to the cooked beetroot. Add yogurt and cook for not more than 2 mins. Overheating will cause the yogurt to curdle.
Splutter some mustard seeds. Add curry leaves, shallot and dry red chilly. Add this to the beetroot.

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