This is another Sadya recipe. I had mentioned earlier in my Carrot Pachadi, the difference between Pachadi and Kichadi in Kerala. I never liked having Sadya and from the 26+ dishes on the banana leaf, all I ate was Mango pickle, rice and Sambar. And here I am preparing many of the popular Kerala veg recipes. It’s astonishing even to myself. My Mom kept her finger on nose when she came to know that I was taking part in this challenge. Well, that’s what I am- Impulsive and Unpredictable!
As mentioned in my last post, P and I had invited few of our close friends home for Onam. They hail from North India and needless to say that they loved the Sadya. While the husband asked for
second third helpings with Parippu, the lady loved this Beetroot Pachadi. That was one of my eureka moments. These days, this is one of my favorites too. Look at its color! Wow, that in itself take my heart away every time I make one.
- Clean the beetroot, and cut into larger chunks. Boil to cook and keep aside.
- When cooled, grind the beetroot along with chilli powder, cumin seeds, grated coconut, green chillies and little water.
- In a pan, pour this contents and cook closed for sometime. Saute in between.
- Meanwhile beat the curd in a bowl with little salt and keep it aside.
- Make a small well in between the beetroot mixture in the pan. Pour the curd onto it, turn off flame, close with lid and keep aside.
- Prepare tempering in a small pan, splutter mustard seeds with oil, shallots and curry leaves.
- Now, mix the beetroot and curd which was kept aside. Pour the tempering to the cooked pachadi.
- Serve as a side dish for rice.
Chef says: You can always grate the beetroot and cook instead of boiling, grinding and then cooking. I prefer this way, because that’s how Mom taught me 🙂 and we love it when it is as soft as cotton.
‘Written for the A-Z challenge 2015′.My Theme is 26 Recipes from God’s own Country- Kerala.