Saturday, 18 August 2012

Beetroot Pachadi

This post is part of Onam and Sadya. The recipe below will be enough to serve 6 - 8 people for Sadya. Measurements are only approximate.

There are different varieties of pachadis that could be part of the menu in Sadya. Serving beetroot pachadi adds a purple colour on the leaf when all the other curries are a boring yellow or brown or red. A pachadi is
called that because mustard seeds are ground raw (pachaykku) together with coconut, cumin seeds, green chilly and garlic. Adding mustard seeds to the ground paste makes the pachadi totally different to the other other curries which also have a similar coconut based gravy.

Note: I am so not happy with this photo. Not sure what I did wrong when I took this snap :(

  • 3 cups beetroot, grated
  • 1/3 cup brown onion, sliced
  • 2 tbsp oil
  • 1 sprig curry leaves
  • Salt to taste
  • 1/2 - 3/4 cup yoghurt
To grind
  • 1/2 cup grated coconut
  • 2 green chilly
  • 1 large garlic clove
  • 6 curry leaves
  • 3/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • a dash of turmeric powder
1. Heat oil in a pan and splutter mustard seeds and curry leaves. Add onion and saute for  few seconds. Add beetroot and salt, saute for a few seconds, close pan and cook over low flame until beetroot is done. You could add a very little water if required. In the meantime grind ingredients under 'to grind' to make a fine paste. When beetroot is cooked well, add the ground coconut paste and bring to boil. Remove from flame, add yoghurt and mix well.

Serve hot or cold with rice.

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