Beetroot Pachadi Kerala (Trivandrum)Style

Another easy sadya recipe. I love this dish for the wonderful colour and aroma.
OK. no more katti.  Let us go straight to the recipe!!!

Ingredients:

Beetroot- 2 nos (deskinned and finely grated or cubed)
Thick Curd/ Natural Yogurt- 1/2 cup

For Grinding:

Coconut- 1/2 cup
Chilli powder- 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Garlic- 1 small clove
Jeera/Cumin seeds- 1/4 teaspoon
Mustard seeds- 1/2 teaspoon

For Tempering:

Vegetable oil/coconut oil- 1teaspoon
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 spring
Dried chillies- 2or 3

Preparation:

 

Cook the grated beetroot with some water and salt and grind it very well using the small jar of the mixer grinder. Keep this mix aside.

Grind all the ingredients under "For Grinding" in the mixer grinder.

Mix together the ground beetroot and ground coconut mix in a heavy bottom pan and allow this to boil in a low flame until till the coconut cooks well. Switch off the flame and add yogurt once the beetroot mix is cool.

Heat oil in a cheenachatti (Frying pan) and splutter mustard seeds. Add curry leaves and dried chillies after the mustard and pour this mix over the beetroot.
Your beetroot pachadi is ready to serve.

My 4 year old was feeling abandoned by mum since I was concentrating on taking pictures of my dishes ignoring him who was trying pose for my camera. So I decided to take a picture of his little hands as you could see above.