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
For tempering:
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.


Suja Sugathan said...

My favorite pachidi,looks so yummy,vibrant color.

Sanyukta Gour(Bayes) said...

wow..looks good...yummmmmmm..
first time here....u hv a lovely space with awesome recipes....visit mine as time permits

Cham said...

Pachadi looks vibrant and new to me!

Now Serving said...

This pachadi makes my mouth water - huge fan of beets and yogurt- can't go wrong putting them together :)