By Bornika Das
April 26, 2024
This is a twist to the original pachadi recipe, a South Indian dish where beetroot is added to tantelise the taste buds with vibrant colours and rich favours. The delightful recipe combines the earthy sweetness of beetroot with the tanginess of yoghurt, creating a harmonious balance of flavours. It is a summer special recipe that keeps the body cool. Here’s how you can prepare the dish:
2 fresh beetroots 1 bowl of thick yogurt A handful of Coconut, grated 2 Green chilies 1 tsp of Mustard seeds A sprig of Curry leaves Salt to taste 1 tsp of Oil
Peel and grate the beetroots. Cook the grated beetroots until tender.
In a seperate bowl, whisk the yoghurt until smooth. On the other hand, grind coconut and green chillies to form a coarse paste.
Mix the cooked beetroots with the yoghurt and the coconut paste.
Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter, add the curry leaves and saute for some time. Pour the temperig over the prepared beetroot-yoghurt mixture. Add salt to taste and mix well.
Garnish with coriander leaves and serve it as a side dish with rice or enjoyed as a dip with dosas and idlis.