Monday, 13 February 2012

Beetroot Pachadi - Kerala Special Receipe

 Ingredients :-
  •  Beetroot - 1 medium, chopped or grated (Peel off the skin and chop finely. You can use a food processor to grate/chop). 
  • Green chillies - 2 small, chopped fine
  • Yoghurt – 1/2 cup
  •  Salt – As required.
For grinding :
  • Grated coconut –  1/2 cup
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/4 tsp
To Season:
  • Oil – 2 tsp
  • Mustard seeds – 1/4 tsp
  • Dry red chillies – 1 - 2
  • Curry leaves – 1 sprig
 Preparation Method:
1.  In a pan add the chopped beetroot, chopped green chillies and salt adding very little water. Cook until done. Meanwhile grind the grated coconut with cumin seeds to a very fine paste adding water, if required, in a mixer. Now add the mustards to this paste and give it a pulse OR You can crush the mustards in a mortar and pestle. Add it to the cooked beetroot. Cook for a few more minutes or until the raw taste of coconut is gone. Switch off. Add yoghurt when it is slightly cooled and mix well. Taste check for salt.

2. In another pan, add 2 tsp coconut oil, splutter mustards, fry dry red chillies and add curry leaves. Pour it over the pachadi and mix well. Serve hot with rice.
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