Monday, December 10, 2018



One of the veggies that my husband hated years ago but eats cheerfully now is the beetroot. I have always maintained that it is how it is cooked and not the vegetable itself that makes people like or dislike a particular vegetable.

Besides, beetroot is good for your health as explained in this article, " The Benefits of Beets" in the Mayo Clinic website.

Elsewhere in this blog, you will find recipes for Beetroot Soup, Beetroot Poriyal, and Beetroot Halwa. 

Today's recipe is for a pachadi made with beetroot. A pachadi is a kind of salad or chutney, used as a side dish.

  • Beetroot, 300 grams
  • Fresh Curds,  1/2 cup
  • Turmeric Powder, 1/8 tsp
  • Salt, to taste
To Be Ground To A Paste:- 
  • Fresh Coconut Gratings, 1/2 cup 
  • Green Chillies, 2
  • Ginger, 1/2 " piece
  • Mustard Seeds, 1/4 tsp
  • Cumin Seeds, 1/4 tsp
For Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Red Chilli, broken into halves, 1
  • Curry Leaves, a sprig
  • Coconut Oil, 1 tsp

Wash the beetroot thoroughly, then peel and grate it
Add a little salt and turmeric powder, sprinkle a little water and cook the grated beetroot on medium flame. Take care that it does not get overcooked. Keep aside.

Whisk the fresh curds and keep aside

In a mixer jar, grind together fresh coconut gratings, green chillies, ginger, mustard seeds and cumin seeds to a smooth paste adding just the required amount of water.

Now add the ground paste you have prepared to the cooked beetroot
Mix well and cook for 1 or 2 minutes
Allow it to cool and then add the curds and mix again
( Important to add the curds only after it has cooled otherwise the curds will curdle)
Check for salt and add if required

Heat the coconut oil in a small pan and on moderate heat add the mustard seeds
When the mustard seeds splutter, add the broken red chilli and curry leaves and saute for a few seconds

Add this seasoning to the beetroot pachadi and transfer to serving bowl

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