Beetroot Pachadi (Pachadi is an Indian side dish made with finely chopped vegetables, raw or cooked. They are usually mixed with one or two of these ingredients -- tomatoes, green chillies, green onions, raw onions, spiced up mildely with garnish and used as a side dish).
Pointer 1: Grated fresh beets. Buy beetroot from organic markets so you can be sure they are not sprayed with chemicals. Have tried and tested other sources.
- 1 cup fresh grated beetroot
- 3 cups home made or store bought yogurt
- 3 green chillies, chopped
- 1 to 2 dry red chillies
- 1/4 medium onion grated
- 5 curry leaves
- 1 tsp. mustard seeds
- 2 tsps. canola or coconut oil
- Salt to taste
Sauté grated beetroot for about 8 minutes in a tsp. of coconut oil. Remove from stove.
Use the same skillet or pan for garnish. Use the remaining coconut oil. Let the oil warm. Throw in the mustard seeds; after it spurts add the green chillies and curry leaves. Sauté for 1 minute just enough to remove the bite out of the chillies.
Take a serving dish. Add the sautéd beets, garnish, onions, chillies, yogurt and salt. Add 1/8 of a cup of water to dilute the pachadi. Mix well and serve as side dish to any Indian meal.
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