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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beet Pachadi (Beet in a mild coconut and yogurt gravy) Recipe

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This recipe for Beet Pachadi (Beet in a mild coconut and yogurt gravy) is from Alka and Sachin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2c beets -- peeled and grated
1c yogurt

1 tbsp oil
2 tbsp grated coconut (fresh or desiccated) -- optional
0.5 tbsp mustard seeds
0.5 tbsp urad dal
pinch of asafetida (hing)
0.25 tbsp of turmeric powder
1 sprig of curry leaves
1 pieces thai green chili, sliced in the center

Salt to taste
Directions:
Directions:
Pressure cook the grated beets with a pinch of salt and 3 tbsps of water (appox 3 whistles). Allow this to cool down to room temperature.

In a bowl, whisk yogurt and transfer the cooked beets.

In a small pan, heat oil. Add mustard seeds and urad dal.

As urad dal turns golden brown and mustard seeds splutter, add coconut, asafetida, turmeric, thai chillies and curry leaves. Fry for 30 seconds.

Pour this tempering on top of the beet-yogurt mix.

Add salt to taste.

Mix well and serve with pulao, chapatti, or have it as a light meal!
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Cool, delicious, and a breeze to make, this dish is an absolute favorite in our house! It is very colorful -- like liquid pink gold!



 

 

 

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