Friday, March 18, 2011
Day 4 :Beetroot Pachadi – a Kerala delicacy
The Kerala cuisine is known for a variety of pachadis and kichadis(very different from the Khichdi of North India) that are a true vegetarian delight. Cooked vegetables combined with coconut in a curd/yogurt based gravy and tempered with mustard seeds and curry leaves is a simple way to describe the flavouful pachadis/kichadis. They form an integral part of the Kerala sadya or feast. The beetroot pachadi is one that I would like to introduce here. It is a tasty and healthy dish and you are sure to love with the subtle pink colour of this mildly spiced treat from God’s Own Country.
Beetroot – 1 cup (grated)
Curd – 1 cup (you may add approx 1/4 cup of water to it for the right consistency)
Coconut – ½ cup grated
Green chilli – 1 (you may add more depending on your individual taste)
Cumin seeds(jeera) – ½ tsp
Mustard seeds – 1 tsp
Curry leaves – 8 to 10
1-Boil the grated beetroot with ½ cup of water on a medium flame. Cover and cook. It should be completely dry.
2-Grind the grated coconut, cumin seeds(jeera) and green chillies in the mixer.
3-Add the coconut mixture, cooked beetroot and salt to the curd and mix well.
4-In a pan, add ½ tsp of oil. When the oil gets hot add the mustard seeds and curry leaves. Add this to the curd mixture. Serve.