Kerala Style Beetroot Pachadi / Beetroot in Yogurt and Coconut Gravy

Wishing you all a Very Happy and Prosperous Onam :) :)

It is Onam today and I was hoping to post some Onam sadhya recipes at least this time around!  But as usual just after summer vacation I was trying hard to settle down here.... School re-opened for my son and they are getting ready for their first semester exams by next week....  So in between all this, I didn’t even get time to update the blog which was idle for the last 2 months.... I tried my best to reply to the comments and queries, but if I have missed any please let me know.... Today I thought of sharing the recipe of Beetroot Pachadi the way I make it. I don’t know if it is the traditional way.... Some people don’t add coconut, but somehow I like pachadi this way.... Here is a list of a very few Onam special recipes I have posted earlier, if in case you are searching for any :)....

Kerala Style Beetroot Pachadi / Beetroot in Yogurt and Coconut Gravy

Ingredients:

Beetroot – 2 medium or 1 big, finely chopped or grated
Onion -1, chopped
Green chillies- 4 nos
Ginger-1" piece
Garlic- 1 clove
Curry leaves - 1 spring
Mustard seeds - ½  tsp

Grated coconut - ½ cup
Cumin seeds / Jeerakom - ½ tsp

Oil - 1 tbsp

Curd / Yogurt - 1 to 1 ½ cups

Salt to taste

Method:

• Crush ¼ tsp mustard seeds and keep aside.
• Grind together grated coconut, cumin seeds, green chillies, ginger and garlic to a smooth paste and keep aside.
• Heat 1 tbsp oil in a pan and add remaining ¼ tsp whole mustard seeds and allow to splutter.
• Add chopped onion, beetroot, curry leaves and stir fry for 5 minutes.
• Add ground coconut mixture along with ¼ cup water, crushed mustard seeds and salt to taste. Allow the mixture to boil and cook covered in low flame for 10 minutes.
• Turn off the heat and add beaten curd / yogurt to this mixture and mix well.
• Serve with boiled rice.