← Nouns Cooking · Indian

Ingredients

• 2 medium beetroots, peeled and grated
• 150 ml Water
• ¾ tsp Salt
• 50 g grated coconut
• 1 Green chilli
• 1 cm piece Ginger
• ½ tsp mustard seeds, for the paste
• ½ tsp Cumin seeds
• 150 g thick plain yogurt, whisked
• 1 tbsp Coconut oil
• ¾ tsp mustard seeds, for the tempering
• 2 Dried chillies
• 1 sprig Curry leaves

Method

1. Simmer the beetroot with the water and salt in a covered pan for 8–10 min until soft and the water is almost gone.
2. Grind the coconut, green chilli, ginger, mustard seeds and cumin with a splash of water into a fine paste.
3. Stir the paste into the beetroot and cook for 2–3 min on low heat until the raw smell goes. Turn off the heat and let it cool for a few minutes.
4. Fold in the yogurt. Don’t heat it again, or it will split.
5. Heat the oil in a small pan, add the mustard seeds and, when they pop, the dried chillies and curry leaves. Pour over the pachadi and serve warm or at room temperature.

Tips

• Grinding a little raw mustard seed into the paste is what gives pachadi its gentle bite.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Sharmis Passions