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 cooked beetroot
1 tsp grated or finely minced ginger
2 green chillis
1 tsp mustard seeds to be used for grinding
1 cup yogurt
3 tbsp fresh grated coconut
1 sprig curry leaves
salt to taste
1 tsp coconut oil
1 -2 red chillies for seasoning.
1/2 tsp mustard sees for tempering
Either you can cook the grated beetroot with little water , or simply cook a big piece of beetroot whole and grate it after it is cooked and cooled.
Grind coconut, green chillis, ginger and 1tsp of mustard seeds into a smooth paste along with little curds.Dont use water for grinding.
Add the ground paste to the cooked grated beetroot,add remaining curds.Add salt and mix everything well.
Now prepare the seasoning with little coconut oil, 1 red chilly, splutter the mustard seeds, add the curry leaves and pour the seasoning over the beetroot pachadi..
Serve with rice and enjoy.