By Suprita Mitter
September 9, 2024
Beetroot Pachadi is a tangy-sweet dish made from grated beetroot, yoghurt, and coconut, seasoned with mustard seeds and curry leaves. As part of the traditional Onam Sadhya, it adds a burst of colour and flavour, and complements the array of dishes in this festive meal.
2 beetroots 1 cup plain yoghurt 1-2 slit green chillies 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp turmeric powder 1/2 tsp salt
1 tbsp of coconut oil 1 sprig of curry leaves 2-3 dried red chillies 1/4 tsp asafoetida (hing) 1/2 cup grated coconut 1-2 cloves garlic 1 small piece 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.
Temper with mustard seeds, cumin seeds, dried red chillies, curry leaves, and asafoetida.
Serve chilled or at room temperature.