Posted by Annita on September 1, 2006
A typical sadya comprises of both sweet and sour yogurt based pachadis.In my home,either beetroot pachadi or pineapple pachadi is prepared to match the sweet pachadi item.I’ve already blogged about Pineapple pachadi and here goes my version of Beetroot Pachadi…
Ingredients for Beetroot Pachadi
Beetroot grated -1 small sized
Red chilly powder – 1 tsp
Turmeric powder – 1/4 tsp
Pounded mustard seeds -1/4 tsp
Sugar – 1/4 tsp(Optional) or Chopped Raisins – 5
Yogurt – 1 cup
Salt – to taste
Oil- as needed
Grated coconut – 1/2 cup
Jeera seeds – 1/4 tsp
Small onions/Shallots – 4
Grind all these together into a smooth paste.
Mustard seeds -1 tsp
Red chillies – 3
Sliced Shallots – 1
Curry leaves – a few
Cook beetroot with red chilly powder,turmeric powder,pounded mustard seeds,raisins(if using),salt and a (very) little water ,until it is soft and dry.Mix in the ground mixture and simmer for few minutes.Switch off the heat and add lightly mashed curd,salt and sugar(Use either raisins or sugar).
Heat oil in another pan and pop the mustard seeds.Add in red chillies,curry leaves and shallots and fry them until brown.Add this seasoning to the pachadi.This can be served with any type of rice.
This is my entry to Vineela’s JFI#5-Milk and Milk Products