This yogurt based curry is great alongside rice and adds a pop of vibrant color to any plate.
By Nandita Nataraj
Beetroot Pachadi
This yogurt based curry is great alongside rice and adds a pop of vibrant color to any plate.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4
- Category: Side
Ingredients
- Beetroot- 1med sized, peeled and grated
- Turmeric- 1/4tsp
- Chili powder- 1/2tsp
- Thick yogurt- 1 cup
- Salt to taste
- For the ground mixture:
- Freshly grated coconut- 1/2 cup
- Cumin seeds- 1/2tsp
- Shallots- 3-4, finely chopped
- Mustard seeds- 1/4tsp
- For the seasoning:
- Oil- 1tbsp
- Mustard seeds- 1 tsp
- Red chili- 1
- Shallot- 1, finely chopped
- Asafetida- a pinch
- Curry leaves- 1 sprig
Instructions
- Mix the grated beetroot with the turmeric and red chili powder. Add a little water and cook till soft and dry.
- Grind all the ingredients mentioned under “ground mixture” along with a little water to a fine paste and add to the cooked beetroot.
- Whisk the yogurt till smooth and add to the beetroot mixture. Stir in the salt and mix well.
- For the seasoning, heat oil in a pan and add the mustard seeds. Once they pop, add the red chili, asafetida and curry leaves and fry till crisp.
- Add the seasoning mixture to the pachadi and serve immediately with steamed rice.
