Beetroot Pachadi/Beetroot in yogurt and coconut gravy

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     Hope everyone in the Mid-Atlantic States is coping well with the blizzard. Watching all the snow in the news and outside my window I can’t help but say “stay warm.” In Colorado, snow is common during this time of the year and we have accepted it as part of life. But for people not used to it, you must have read all the warnings and heard about it on TV, I just wanted to say beware of the black ice. Formed from melted ice they form a thin sheet on the roads. They are deceptive to the eyes reminding me of the saying ‘devil in disguise.’ They look like water but they are way too slippery than you think. Well, I'm sure you are aware of these things, but just couldn’t help but say a word of caution. I am especially sensitive to the subject today because I heard of a very bad accident that happened to a dear friend.  I am writing this a little emotionally distort at the way things went haywire at her place in a fraction of a second.  Hope you will forgive my ranting.  One can never be cautious enough and I believe can't have get enough reminders.

    Guess I've bored you enough lets get to the business at hand, today's recipe. I love all kinds of pachadi. Among all of them, I love to see beetroot pachadi, of course, for its eye-catching color. The majority at home doesn't like pachadi, I make it once in a while to quench my craving. It's very simple, healthy and can be kept for days.



Ingredients:

Beetroot grated - 1/2 cup
Green chillies(finely chopped)-2
Salt
Grated coconut-1/4 cup
Cumin seeds- 1/4 tsp
Yogurt/curd- 1/3 cup
Mustard seeds (crushed)- 2-3 Tsp

For seasoning:

Coconut oil- 2 tsp
Mustard seeds- 1/2 tsp
Red chillies-2
Curry leaves- 1 sprig

Method:

1.Grate the beetroot.
2.Chop the green chillies into round and fine pieces.
3.Keep these together with a cup of water to cook. Add salt too.Cover and cook on low heat.
4.Meanwhile grind together the jeera(cumin) and coconut.(add minimum water)
5.When the beetroot is done(takes about 10-15 minutes) mash it with a spoon.
6.Heat oil in a pan and do the seasoning with mustard, red chillies and curry leaves.
7.To this add the coconut mixture and crushed mustard and saute till all the water is dried out. The time depends on the amount of water you add for grinding coconut. (Takes from 3-6 minutes approx)
8.Add this to the cooked beetroot and mix well. Cook this for 2-3 minutes with the lid on.
9.Switch off the heat and remove the pot from stove.
10.Beat the yogurt with a spoon and add this to the cooked mixture and mix well .Check the salt.Pour into the serving bowl.
11.Serve with rice along with dishes like Spinach thoran and moru kachiyathu.




Contributor: Namitha