It was my first Onam as a Malayali and my hubby dear showed me this recipe on Onam. I personally don’t like to eat vegetables like beetroot, carrot, etc. But these Keralaites seriously have an interesting ways to eat their veggies. I just loved this veggie side dish curry, which can be enjoyed with rice and lentil curry (Varan). So heres the pachadi recipe in our style hope you all also enjoy having it as much as I did.
Ingredients:
1 big sized Beetroot
4-5 nos. Green Chillies
1/4th cup water
1 cup Yoghurt
Salt as per the taste
For Tempering:
2 tblspn Oil/ Coconut oil
1tspn Mustard seeds
1/4th tspn
Fenugreek seeds/ Ulva
3-4 nos. dry red chilly
3-4 nos. dry red chilly
Few fresh Curry leaves
4
-5 nos. Small onions/ shallots
Method:
1.
Grate
the beetroot. In a pan add the grated beetroot and cook it along with slit green
chillies, salt and water till beetroot gets cooked. Max 10mins.
2.
Blend
yoghurt and lower the flame. Beetroot should not be boiling at this point; it should
be simmering slowly, while adding the yoghurt, or the curd will start cuddling.
Mix it well and let it cook on low flame.
3.
Heat
oil in a tadka pan add mustard seeds, let them splutter. Now add fenugreek
seeds, dry red chilly, curry leaves and sliced small onions. Fry them till onions turns golden
in color.
5.
Our
beetroot pachadi is ready to serve with steamed rice, pickle and papad.
NOTE:
- Always while adding the yoghurt to any curry, reduce the flame to low. The curry should not be boiling or it will start to cuddle. Also do not boil the curry after adding the yoghurt.
- You can always increase the amount of green chillies, if you like it spicy.
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