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Kerala Sadhya Recipe, side dishes, Uncategorized

EASY BEETROOT IN YOGURT SAUCE / BEETROOT PACHADI

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I have a handful of newlywed  friends who just entered into the world of cooking and struggle to get their cooking sleeves on while managing a full time job. So I’ve decided to post a few easy dishes that gets done in a breeze without much fuss .So here’s starting it with a humble ‘ BEETROOT  PACHADI ‘ in my MOM’s way. The traditional ones use coconut, and includes a little more of cooking,But this recipe has no coconut !  I said you this is an easy breezy one .

This is one of the main  side dish in ‘ Kerala sadhya’  (which looks bright when served among all dishes and make the whole platter a visual treat  ) ,  where most of the sides would be prepared with coconut, this is an exception in my menu .  You could use this as a side for roti or stuffed parathas too. I even have it on its own , this dish harmonizes savory, sweet and sour flavors with the use of beetroot , chilies and yoghurt.

A few facts : Beetroot has been gaining in popularity as a new super food . One cup of raw beets contains 58 calories, 13 grams of carbohydrate (including 9 grams of sugar and 4 grams of fiber) and 2 grams of protein. It provides 1% of daily vitamin A needs, 2% of calcium, 11% of vitamin C and 6% of iron. Beetroot is a rich source of folate and manganese and also contains thiamine, riboflavin, vitamin B-6, pantothenic acid, choline, betaine, magnesium, phosphorus, potassium, zinc, copper and selenium.

On to the recipe now

EASY BEETROOT PACHADI

 Cooking time : 5 minutes

Serves : 2

INGREDIENTS

  1. ½ cup shredded / thinly sliced beetroot
  2. 1½ cup yogurt/curd ( beaten)
  3. 1 teaspoon finely chopped ginger
  4. 1 teaspoon finely chopped green chilies
  5. Salt to taste

For tempering

  1. 1 teaspoon coconut oil
  1. ½ teaspoon mustard seeds
  2. ½ teaspoon fenugreek seeds
  3. 3 dried Whole red chilies
  4. 2 stalks Curry leaves

INSTRUCTIONS

  1. Heat oil in a pan , once hot ,add mustard seeds,and fenugreek seeds.Allow to splutter.
  2. Add in the curry leaves and red chilies and fry for a few seconds.
  3. To this tempering , add in the ginger and green chilies and sauté for a minute.
  4. Tip in the shredded beetroot to it and sauté for a few minutes until done.
  5. Cool the mixture for 5 minutes.
  6. Add it to the beaten yogurt and mix well .(NOTE : the yogurt might curdle if the mixture is added while still hot )