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DISH NAME : BEETROOT PACHADI/ BEETROOT SALAD WITH COCONUT
Description
Pachadi is South India's answer to North Indian raita. Both the salads use curd or yoghurt as base. But a major difference is the addition of ground coconut to South Indian pachadi. Pachadi is prepared with a lot of vegetables. Usually people who dislike beetroot, does not have any aversion to this pachadi.
Note
1) Since i did not have yoghurt, i used buttermilk & allowed to cook to thicken it.
| Quantity | Name | |
|---|---|---|
| BEETROOT PACHADI | ||
| 1 Cup | Beetroot, grated | |
| 0.75 Cup | Buttermilk/ yoghurt | |
| Salt to taste | ||
| To grind | ||
| 0.5 Cup | Coconut, grated | |
| 1 Pinch | Mustard seeds | |
| 1 Tsp. | Ginger chopped | |
| 1 No. | Green chillies | |
| 0.5 Tsp. | Cumin | |
| Tempering | ||
| 2 Tsp. | Coconut oil | |
| 1 Tsp. | Mustard | |
| 1 No. | Red chilli,(dried) cut into two | |
| 1 Sprig | Curry leaves | |
Method
1) Grind all the ingredients given under "to grind" together with little water or yoghurt.
2) Boil beetroot with salt and about 2 tbsp. of water till cooked.
3) Add the ground ingredients to beetroot and bring to a boil.
4) Beat yoghurt to make it smooth. Then add to beetroot & let it heat through.
For tempering:-
1) Heat coconut oil. Add mustard seeds, curry leaves & red chilli. After mustard seeds splutter, pour this onto beetroot pachadi.
Serving Suggestions
Serve lightly cold with rice.