Beetroot cooked in curd and coconut sauce
Kerala cuisine
Serves- 4
Ingredients
Beetroot grated- 1 cup
Coconut scrapings- 1/2 cup
Green chillies- 2
Mustard seeds- 1/4 tsp
Water- 3tbsp
Curd-1/2 cup
For Seasoning/tadka
Oil- 1tbsp+ 1 tbsp
Mustard seeds- 1 tsp
Curry leaves - a handful
Method
1.Heat 1 tbsp of oil in a pan and once it is hot add in the grated beetroots and saute well till its raw smell goes off.It will take 5 to 10 minutes.
2.Meanwhile make a thick paste of coconut scrapings+ chillies+ 1/4 tsp of mustard seeds.
First pulse the mixture without adding the water 2 times.Then add 3 tbsp of water and make a thick paste of it.Keep it aside.
3.Once the raw smell of beetroot goes off add in this above made thick paste,salt to taste and mix well for 2 to 3 minutes.
4.Switch off the flame and add in the 1/2 cup of curd (use sour curd for best results)and mix well.Adjust the salt.
5.Now let us make the seasoning.Heat oil in a tadka pan ,once it is hot add in the mustard seeds and allow them to pop up.Once done add in the handful of curry leaves and stir once and switch off the flame and add this seasoning into the above made curry.Mix well.
Kerala cuisine
Serves- 4
Ingredients
Beetroot grated- 1 cup
Coconut scrapings- 1/2 cup
Green chillies- 2
Mustard seeds- 1/4 tsp
Water- 3tbsp
Curd-1/2 cup
For Seasoning/tadka
Oil- 1tbsp+ 1 tbsp
Mustard seeds- 1 tsp
Curry leaves - a handful
Method
1.Heat 1 tbsp of oil in a pan and once it is hot add in the grated beetroots and saute well till its raw smell goes off.It will take 5 to 10 minutes.
2.Meanwhile make a thick paste of coconut scrapings+ chillies+ 1/4 tsp of mustard seeds.
First pulse the mixture without adding the water 2 times.Then add 3 tbsp of water and make a thick paste of it.Keep it aside.
3.Once the raw smell of beetroot goes off add in this above made thick paste,salt to taste and mix well for 2 to 3 minutes.
4.Switch off the flame and add in the 1/2 cup of curd (use sour curd for best results)and mix well.Adjust the salt.
5.Now let us make the seasoning.Heat oil in a tadka pan ,once it is hot add in the mustard seeds and allow them to pop up.Once done add in the handful of curry leaves and stir once and switch off the flame and add this seasoning into the above made curry.Mix well.
6.Our BEETROOT PACHADI is ready to serve.Best accompaniment with steamed boiled rice.ENJOY..!
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