Tuesday, February 9, 2010
Beetroot Pachadi/Beetroot in yogurt and coconut gravy
Guess I've bored you enough lets get to the business at hand, today's recipe. I love all kinds of pachadi. Among all of them, I love to see beetroot pachadi, of course, for its eye-catching color. The majority at home doesn't like pachadi, I make it once in a while to quench my craving. It's very simple, healthy and can be kept for days.
Beetroot grated - 1/2 cup
Green chillies(finely chopped)-2
Grated coconut-1/4 cup
Cumin seeds- 1/4 tsp
Yogurt/curd- 1/3 cup
Mustard seeds (crushed)- 2-3 Tsp
Coconut oil- 2 tsp
Mustard seeds- 1/2 tsp
Curry leaves- 1 sprig
1.Grate the beetroot.
2.Chop the green chillies into round and fine pieces.
3.Keep these together with a cup of water to cook. Add salt too.Cover and cook on low heat.
4.Meanwhile grind together the jeera(cumin) and coconut.(add minimum water)
5.When the beetroot is done(takes about 10-15 minutes) mash it with a spoon.
6.Heat oil in a pan and do the seasoning with mustard, red chillies and curry leaves.
7.To this add the coconut mixture and crushed mustard and saute till all the water is dried out. The time depends on the amount of water you add for grinding coconut. (Takes from 3-6 minutes approx)
8.Add this to the cooked beetroot and mix well. Cook this for 2-3 minutes with the lid on.
9.Switch off the heat and remove the pot from stove.
10.Beat the yogurt with a spoon and add this to the cooked mixture and mix well .Check the salt.Pour into the serving bowl.
11.Serve with rice along with dishes like Spinach thoran and moru kachiyathu.