By Devi Poojari
June 19, 2024
Creamy, bright pink and earthy, the beetroot pachadi is a deceptively simplistic preparation to enjoy with your meals. Swap the dairy element in this with peanut curd or soy milk yoghurt to make a vegan alternative for those with dietary restrictions.
1 medium-sized beetroot, grated 1 cup fresh yoghurt 5-6 curry leaves 1 teaspoon mustard seeds 2 dried red chillies, broken 3-4 tablespoons grated coconut 1 teaspoon cumin seeds 2 green chillies 1 tablespoon coconut oil Salt, to taste
Grind the coconut, green chillies and cumin seeds into a coarse paste and set aside.
Combine the grated beetroot and yoghurt in a bowl while you heat the oil in a pan.
Temper the red chillies, curry leaves, mustard seeds until they splutter, before tipping in the coconut mixture.
Toss over medium-high heat for 2-3 minutes before turning off the flame and adding it to the yoghurt.
Season with salt, mix well to combine and serve at room temperature or chilled.