All About That Beet!

This is a beetiful dish with a pink hue and I promise you its delicious!

Beet Pachadi

Here’s a beet dish that is so flavorful and can be made vegan as well. It’s called Beet pachadi in Kerala , South India.

Ingredients:

• 1 medium beetroot ( 1 cup, grated)

• ½ cup grated coconut

• 1-2 green chilies (adjust to taste)

• a few curry leaves

• 1 tspn red chilli powder

• 1 1/2 tspn turmeric powder

• ½ teaspoon cumin seeds

• ½ cup thick yogurt - (Bulgarian yogurt is the best-Trimona)

• Salt (to taste)

For Tempering:

• 1 teaspoon coconut oil

• ½ teaspoon mustard seeds

• 1 dried red chili

• 5-6 curry leaves

Instructions:

1. Cook the Beetroot:

• Peel and grate the beetroot. You could saute it in ghee if you dont like the raw beet taste. Add 1 tspn red chilli powder and 1 tspsn turmeric powder and mix well. Turn off heat and keep aside for cooling.

2. Prepare the Coconut Paste:

• Grind the grated coconut, green chilies, 2-3 curry leaves and cumin seeds with a little water into a very smooth paste.

3. Mix Everything Together:

• Once the beetroot cools slightly, mix in the coconut paste and salt. Let it cool completely.

• Add the yogurt and stir well.

4. Prepare the Tempering:

• Heat coconut oil in a small pan.

• Add mustard seeds and let them splutter.

• Add dried red chili and curry leaves.

• Pour this tempering over the pachadi and mix well.

5. Serve & Enjoy:

• Serve chilled or at room temperature with rice.