By Suprita Mitter
June 12, 2024
Beetroot pachadi, a yoghurt-based dish, comes from Kerala and is usually served as part of traditional feasts.
2 medium-sized beetroots, peeled and grated 1 cup plain yoghurt 1-2 slit green chillies 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon turmeric powder 1/2 tsp salt
1 tablespoon of coconut oil 1 sprig of curry leaves 2-3 dried red chillies 1/4 teaspoon asafoetida (hing) 1/2 cup grated coconut 1-2 cloves of garlic 1 small piece of ginger
As part of the prep, peel and grate the beetroots. Whisk the yoghurt in a bowl. Grind the grated coconut, garlic, and ginger to make a paste.
In a pan, add the grated beetroot along with 1/4 cup of water. Add the green chillies, turmeric powder, and salt. Cook until the beetroot is tender, stirring occasionally.
Once the beetroot cools down, add the ground coconut mixture. Add the whisked yoghurt to the cooked beetroot. Slide 6
Temper with mustard seeds, cumin seeds, dried red chillies, curry leaves, and asafoetida.
Serve chilled or at room temperature