Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants and tastes good in salads, juice (my sisters MIL used to make a refreshing bottled juice), chicken curry. Yes chicken curry. Amma makes a good chicken curry with it for which I shall post the recipe soon. For now its just the pachadi. I wanted to try this when I heard Amma tell me during our recent visit to India she had cooked beetroot in yoghurt at a hotel during one of the trips to Trivandrum. I ran a search and landed here.
Serves : 4
Beetroot : 2 small (grated medium)
Coconut : 1/4 cup
Green chilli : 1
Ginger : finely chopped 1 tsp
Curd : 1/2 cup (I used Greek Yoghurt)
Oil : 1tsp
Mustard : 1/2 tsp
Urad Dal (whole) : 1 tsp
Curry leaves : few
Red chillies : 2 broken
Cook the beetroot with 3 tbsp water on low heat. Once cooked stir a bit to steam away the excess water
Once cooked, grind, coconut, ginger and green chilli to a fine paste with minimal water
Now add the ground coconut and let it cook for 2 more minutes
Remove, add the thick curds and stir.
To temper heat the oil crackle mustard, urad dal and red chillies. Finally add the curry leaves
Pour over the beetroot mixture serve with rice.