Beetroot Pachadi

Beetroot has always been something which I have loved to have every now and then. But like in many cases since my hubby doesn’t like this I end up trying out beetroot inspired dishes on a lesser scale. This particular version is usually made during our traditional festival of Vishu & Onam. Back home my mom chops the beets, while over here I have opted to puree them. But this is not going to alter the taste in any way & speaking of taste this is one tasty dish that is healthy too.

Ingredients

• 1 Beetroot medium finely grated or chopped
• 2 Green chilies slit or chopped
• ¼ cup yogurt beaten
• Salt – As required
• ¼- ½ cup Grated coconut
• 1 tsp. cumin seeds
• 1 tbsp. Coconut Oil
• 1 tsp. Mustard seeds
• 2 Dry red chilies
• 1 sprig Curry leaves

In a pan, add the grated beetroot, chopped green chillies and salt. Add water and cook until beetroot is cooked properly. Grind the grated coconut with cumin seeds to a very fine paste adding water, if required, in a mixer.

Add the 1 tbsp. cooked beetroot to the coconut mixture and grind. Add this to the pan, cover and cook for about 5-6 minutes. Remove from heat and add yogurt. Check for salt and mix nicely.

In small pan, add 2 tsp. coconut oil, splutter mustards, fry dry red chilies and add curry leaves. Pour it over the beetroot curry and mix well.