Beetroot Pachadi is one of the side dishes or a dip prepared during the festive lunch of Onam, Vishu and even for Tamil New Year .
Pachadi in the South Indian version is basically a grated , cooked vegetable used to mix with yogurt, and a spiced coconut ground paste is added to give a great taste.It is almost akin to the North Indian version of a dip called Raita .
A plantain leaf menu invariably calls for 2 or more such pachadis to grace the leaf .One such tasty pachadi is the Beet root pachadi.Here the grated beetroot is a also cooked lightly and then the pachadi prepared.Cucumber, mango , okras are other interesting tasty ways of making pachadis.
1 cup grated beetroot
1 cup whisked thick yogurt .salt as needed
1/2 tbsp coconut oil
1 -2 red chillies for seasoning.
1/2 tsp mustard sees for tempering
Coconut paste ingredients :
1/2 cup grated coconut
1/2 tsp mustard seeds
1-2 green chilies.
1 tsp cumin seeds
1 small slice of ginger
2-3 curry leaves .
Grind the above to a smooth thick paste.
Either you can cook the grated beetroot with little water and salt , or simply cook a big piece of beetroot whole and grate it after it is cooked and cooled.
Grind coconut, green chillis, cumin seeds,ginger and 1/2 tsp of mustard seeds into a smooth paste along with little curds or very little water .
Add the ground paste to the cooked grated beetroot,
Add salt and mix everything well. allow to cook on gentle heat for a minute or two .
switch off gas and add thick whisked yogurt .
mix well .
Now add the tempering of mustard seeds, curry leaves, 2 broken red chillies, with 1.2 tbsp of coconut oil . and pour the seasoning over the beetroot pachadi..
Mix well. serve chilled .
Serve with rice and enjoy.