Beetroot Pachadi 

By Dr Shemmi N K

Beetroot Pachadi. Beetroot is completely transformed in this creamy delicious recipe. I found a method, that gives that tastiest beetroot.  Use thick yoghurt  natural set yoghurt with the right amount of tanginess. A lovely vegetarian dish that brightens any table. Serve with rice or even as a dip!

This recipe was an entry in the ONAM CONTEST 2013.

Beetroot Pachadi

Ingredients:

• 2 cups Beetroot, very finely chopped (for best results, do not grate)
• 1 Onion, finely chopped
• ½ tsp mustard seeds
• A handfull of curry leaves
• 2 split green chillies
• About 2 cups yogurt/curd – thick set yoghurt
• 2 Tbsp oil
• Salt  to taste

Method: 

I often pre-cook the beetroot in the oven prior to making this Pachadi. I find the flavor improves a lot, not to mention the texture.. Of course, this is optional.  To pre-cook the beetroot.

1. Preheat the oven to about
2. Wash the unpeeled beets well. Pat dry with a towel.
3. ( 1) Rub in olive oil. (2) Wrap each beet in foil paper. Place on a baking tray and bake for 1½ hours.
4. (This can even be done the day before).
5. (3)When the Beets have cooled, (4) peel them and (5) slice into rounds.
6. (6,7)Then proceed to dice the slices. (8)Place the diced beetroot in a bowl.

If you do not have an oven –  the traditional way.

1. Peel the beetroot and rinse well.
2. Cut into thin rounds and then rinse well again.
3. Continue to dice. Make sure there is no water in the beetroot. I leave it on a wooden cutting board for a while – to absorb extra moisture.

Remaining steps are the same.

1. Heat oil in a medium wok/pan.
2. Add the mustard seeds and allow to splutter. Add the curry leaves.
3. Add the chopped onions and green chilies and sauté till onions are soft and translucent.
4. Now add the finely diced beetroot and stir-fry on high heat. Add enough salt and cook till the moisture has completely evaporated and the beetroot is cooked tender( if using uncooked beetroot). If using the oven-cooked beetroot, simply toss with the sauteed ingredients and salt till seasoned through.
5. Remove from heat and allow to cool completely.
6. Beat the yogurt well till smooth. 
7. Add the beaten yogurt to the cooled beetroot a little at a time and mix till you achieve a smooth consistency as well as a beautiful lightened beetroot color!
8. We prefer a semi thickened consistency for this dish.

Beetroot Pachadi

Notes:

• If you would like to make this dish more pourable to serve with rice, you can use buttermilk instead of yogurt.
• Pictured below, the beetroot is grated, but definitely finely chopping is preferred for texture and flavor too.

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