Beetroot Pachadi - Beetroot with coconut and yogurt

Pachadis are essentially like a Kerala salad and is a must in the Onam Sadya (Harvest Festival Lunch)

They are very easy to make and can be made with a variety of vegetables. The most common one in Kerala is the cucumber pachadi which is the same as this recipe except you use cucumber instead of beetroot, obviously. The common cucumber in Kerala is the yellow Asian variety which I hardly see in Melbourne.  I have made it with the Lebanese cucumber - and it is quite good too.

Today we are making this with the beetroot - as I had one left over in the fridge and also because I felt like my plate needed a bit of colour today.  Hot pink always makes me happy! :-)

Ingredients:

1 beetroot, grated ( If using cucumber, then chopped finely)

3 tablespoons desiccated coconut

1/2 teaspoon cumin seeds

1/2 teaspoon grated ginger

1/4 teaspoon turmeric powder

1 green chilli, chopped

1 or 2 shallots or 1 slice of red onion, chopped

salt to taste

1 cup yogurt, whisked and seasoned with salt

1 sprig curry leaves

1 dry red chilli

1/2 teaspoon mustard seeds

1 tablespoon oil

Method:

In a saucepan, add the grated beetroot, a pinch of salt, turmeric and 1 tablespoon water and cook till the beetroot just gets soft.  In a blender, blend the coconut, cumin, ginger, green chilli and shallot / onion to a paste.  Add this to the beetroot mixture and cook for another three to 5 minutes.

Turn off the flame.  Add the whisked yogurt to the mixture and mix well.  Set aside.

In a small pan, heat oil, add mustard seeds.  When the seeds crackle, add the curry leaves and dry red chilli.

When the curry leaves turn bright green and crisp, turn off the flame and pour the seasoning into your beetroot yogurt mix.

Serve with rice and dal as a side dish.