Beetroot pachady

Beetroot pachady

Beetroot has a very high nutritional value. Beetroot fiber has been shown to increase the level of antioxidant enzymes in the body.

This pachady is a very tasty dish that can be served with plain rice.

 

Ingredients

• Beetroot cut into small cubes-2cups (a medium sized)
• Green chilies deseeded and chopped-1tsp
• Salt to taste
• Water-1 ½ cups

To grind

• Coconut grated-1/2 cup
• Shallots-2
• Mustard-1/2 tsp (see the method)

For tampering

• Mustard-1/2 tsp
• Oil-2tsp
• Shallots sliced-2
• Red chilies broken into half and seed removed-1
• Curry leaves-2 sprig

Curd -1 ½cup

Cumin powder-1/2 tsp.

 

Method

• Cook the beetroot with enough salt, chopped green chilies and 1 ½cups of water in a manchatty (flat earthen pot).
• Grind coconut and shallots to a fine paste and add mustard to it and switch on the mixer for two or three seconds (till the mustard is broken to two three pieces. Do not grind finely it as it will give a bitter taste).
• Add this to the cooked beetroot, switch on the stove and stir for 3 minutes and switch it off.
• Add beaten curd to it when it is warm and not very hot (if it is very hot it will cuddle the pachady).  Stir in a low flame for a minute.
• Heat oil in a pan, pop mustard seeds, add shallots, curry leaves and red chili and sauté till the shallots turn golden brown
• Add cumin powder to the pachady and finally add the tampered items.
• Serve it with plain rice.

Note: - Do not reheat it after keeping it in fridge. Just take it out before an hour or so.