Beetroot Pachadi

Jacob is a big fan of beetroot pachadi. No matter how much amount of pachadi I make, it just doesn't calm down his craving. He told me the other day to make this pachadi and stock it and he wouldn't mind having it every day.

I love Beetroot pachadi. Infact, beetroot in this form is more appealing to me than in the form of stir fry. But my love for it is not as crazy as Jacob's. In summer, this pachadi is so helpful to calm down the heat. Jordan loves it colour. He smiles seeing its colour when I try mixing it with rice to feed him. Both father and son's love for this veggie made me, to start loving it. And I must say, my love for it is getting better day by day.

If you love beetroot, this is a must try for you. You shouldn't miss out on this curry for sure.

Ingredients

1. 2 large beetroot, grated
2. 1/2 tsp of mustard seeds
3. 1 tsp of finely chopped ginger
4. 2-3 green chillies
5. 1 cup of grated coconut
6. 1 shallot sliced
7. 1 cup of yogurt
8. Salt to taste

For tempering

1. 2-3 tbsp of oil
2. 1 tsp of mustard seeds
3. 1-2 shallots sliced
4. 1 strand of curry leaves
5. 2-3 red chillies

Method

• In a pan, add the grated beetroot, salt and 3 tbsp of water. Cook it covered on medium heat.
• Meanwhile, take a grinder and grind the mustard seeds in it to split open.
• Add the ingredients 3-6 to it and grind it into a paste.
• Add it to the beetroot, once it is half cooked.
• Let it cook for another minute or two.
• Turn off the heat. Let it cool down a little. Now add the yogurt and mix it well.
• For tempering, take the oil in another pan. Once hot, add the mustard seeds and let it splitter.
• Now add the shallots, curry leaves and red chillies. Let it fry. Drop it on top of the pachadi and mix it.
• Serve it with rice.

Tips

1. Do not add the yogurt to the pachadi when it is too hot, else the yogurt would split.