How to make Sadya or Kerala’s Flavorful Veggie Palette - Onam Sadya Recipes
Prep time
Cook time
Total time
Beet Root Pachadi
Author: Thas
Serves: 6 People
Ingredients
Beetroot grated- 1, large
Turmeric powder- ¼ tsp
Salt - 1 to 1½ tsp
Water- ¾ cup
To Grind
Coconut grated- ¾ cup
Mustard seeds- ½ tsp
Green chilies chopped- 1
Cumin seeds-1/4 tsp
Ginger chopped-1/2 tsp
Water- ½ cup
Other ingredients
Yogurt or Curd: 1¾ cups
For Seasoning
Mustard seeds- 1 tsp
Whole red chilies- 2
Curry leaves- 1 sprig
Coconut Oil- 1 tbsp
Instructions
Place a saucepan over medium heat, add grated beetroot along with turmeric powder, salt, and water, cook until the beetroot turns soft; about 10 minutes.
Grind all the above-mentioned ingredients ‘to grind’ in a blender to a smooth paste.
Add the ground coconut paste to the cooked beetroot. Rinse the blender jar with ½ cup water & add that.
Cook for 5 minutes till the raw smell goes away and the mixture has thickened.
Taste and add more salt if required.
Lower the heat and add the thick yogurt/curd to the above mixture stirring constantly.
Mix everything till yogurt has incorporated well, cook for 2 minutes.
Remove the pan from the heat and keep aside covered.
Make tempering: Place a pan over medium heat, add coconut oil, let oil turn hot.
Add mustard seeds, let it splutter.
Add whole red chilies and curry leaves, saute for a few seconds.
Add the tempering to the cooked Beetroot/yogurt mixture, close the pan with its lid, keep covered for some time.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/how-to-make-sadya-or-keralas-flavorful-veggie-palette-onam-sadya-recipes-31-vegetarian-dishes/