Grated Beetroot in a mild coconut-curd gravy
In another two weeks it is going to be Onam right ! So how are you going to celebrate Onam this year? Planning to make an elaborate Sadya or is it going to be a simple one? Either ways, this recipe will be a saviour for you. As I always re-iterate I'm all for easy recipes that can be made in less time. But that doen't mean I don't like elaborate preps. But that discussion is for another time! So this is an easy pachadi recipe with beets. I know many don't like beetroot. I have two of that kind at my home as well ;) But they like this pachadi. This and another kurma with beetroot are the only ways in which I can make them eat beets.. So all those beetroot haters out there, try this simple pachadi for Onam this year and enjoy! I'm sure you are going to like it :)
Other Sadhya recipes:
Makes: Around 2 cups
I Took:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
I Used:
| Beetroot | - | 2 nos (big sized - grated) (around 1 cup grated) |
| Turmeric powder | - | ¼ tsp |
| Salt | - | As Needed |
To Grind:
| Coconut | - | ¼ cup |
| Green Chilly | - | 2 nos |
| Mustard | - | ¼ tsp |
| Curd | - | ¼ cup |
To Temper:
| Coconut oil | - | 1 tbsp |
| Mustard | - | ¼ tsp |
| Red Chilly | - | 2 nos - broken |
| Curry leaves | - | A sprig |
The Way:
1. Peel the beetroots and rinse them well in water. Then grate them using a grater
2. In a pan/kadai, take the grated beetroot. Add turmeric powder & salt and cook covered over medium flame until done. It will get cooked soon (around 5-6 minutes) as it is grated. So check in between and stir once or twice so that it doesn't get burnt
3. Grind together grated coconut, mustard and green chilly along with a little water. Grind it to a smooth paste add them to the cooked beetroot
4. Let them cook for a minute or two
5. Meanwhile in the same mixie add curd & give a quick pulse or two so that the curd is whisked well without lumps
2. In a pan/kadai, take the grated beetroot. Add turmeric powder & salt and cook covered over medium flame until done. It will get cooked soon (around 5-6 minutes) as it is grated. So check in between and stir once or twice so that it doesn't get burnt
3. Grind together grated coconut, mustard and green chilly along with a little water. Grind it to a smooth paste add them to the cooked beetroot
4. Let them cook for a minute or two
5. Meanwhile in the same mixie add curd & give a quick pulse or two so that the curd is whisked well without lumps
6. Now add the whisked curd to the beet-coconut mixture and give a quick stir. Make sure the flame is very low & it does not boil. Leave it for about a minute. Once mixed well, remove from flame
7. Heat the coconut oil in a tadka pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi & give a stir & serve
Cheers,
Chitz
A very different way to make beetroot. Is it like chutney?
ReplyDeletelove the vibrant color,yumm pachadi!
ReplyDeleteLovely pachadi... oru sadya thinnan thonnunu..
ReplyDelete