Indian cuisine · Salads & Mezze

Beetroot Pachadi

Mild Kerala beetroot in whipped coconut yogurt that gives the dish a glowing pink color.

Ingredients · for 4 servings

• 500 g beetroot
• 400 g yogurt
• 120 g grated coconut
• 2 green chilies
• 1 tsp cumin seeds
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 12 curry leaves
• 1 dried red chili
• 1/2 tsp turmeric
• salt

Instructions

1. Peel the beetroot — gloves recommended — and grate coarsely; cook the shreds with turmeric, 1/2 tsp salt and 150 ml water covered for 12–15 min. until tender and the liquid has nearly cooked away.
2. Blend grated coconut, the coarsely chopped green chilies and the cumin with 3 tbsp water into a fine, spreadable paste.
3. Stir the coconut paste into the warm beetroot and let steep over low heat for another 3 min., then remove from the heat and let cool to lukewarm.
4. Stir the yogurt smooth and fold it in only once the mixture has cooled — added while hot it would curdle and turn grainy.
5. Heat coconut oil in a small pan, let mustard seeds pop for 30 sec., add the dried chili and curry leaves and fry for 10 sec.
6. Pour the tadka over the pink pachadi, season with salt and serve chilled with rice or as part of a sadhya platter.