Video recipe for Kerala-style Beetroot Pachadi

Ingredients 

150 gms beetroot grated or chopped 

1 tsp coconut oil 

¼ cup grated coconut 

¼ tsp cumin

1 small piece of ginger, minced

1 green chilli 

A quarter sprig of curry leaves 

¼ cup water 

½ tsp mustard seeds 

1 cup of yoghurt 

Tempering 

1 tbsp coconut oil 

½ tsp mustard seed 

2 to 3 shallots, chopped

2 dried red chillies 

1 green chilli 

1 sprig of curry leaves 

Method 

Step: 1 

Wash the beetroot, peel the skin and grate it.  

Step: 2 

In a blender, grind the coconut, cumin, ginger, green chillies, and curry leaves to a fine paste with ¼ cup of water and keep aside.   

Step: 3 

Pound the mustard seeds and keep them aside   

Step: 4 

Heat 1 tsp of coconut oil in an earthen pot or in a pan. Add the grated/chopped beetroot and salt to taste. Close and cook the beetroot until it turns soft. (It takes approximately four minutes). Occasionally stir the grated beetroot to make sure that it is evenly cooked and not burned.

Step: 5 

Once the beetroot is cooked, add the ground paste, the pounded mustard seeds and a few curry leaves.  

Step: 6 

Stir well and cook for a few minutes until the raw smell of the paste dissipates. Thereafter put off the flame.  

Step: 7 

Whisk the yoghurt well and add it to the beetroot. Also, add salt as required and then mix well. 

Step: 8 

For tempering, heat 1 tbsp coconut oil in a pan and splutter the mustard seeds. Add chopped shallots, dried red chillies, green chilli and curry leaves. Sauté till the shallots turn golden brown. 

Step: 9 

Pour it over the Pachadi. It is now ready to be served. 

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.