Beet Pachadi

Method

1. 1

   Prepare beetroot: Peel 2 medium beetroots. Cut into very small 5mm cubes or grate coarsely.

2. 2

   Cook beetroot: In a pan cook beetroot with half cup water, a pinch of turmeric and salt on medium heat 8-10 minutes until completely tender.

3. 3

   Make coconut-mustard paste: Blend half cup fresh grated coconut, 1 tsp mustard seeds, 2 green chillies and a pinch of turmeric to a smooth paste.

4. 4

   Add coconut paste: Add the coconut-mustard paste to the cooked beetroot. Cook on medium-low 4 minutes stirring gently.

5. 5

   Cool: Remove from heat and cool 10 minutes.

6. 6

   Whisk yogurt: Whisk 1 cup thick fresh yogurt until smooth.

7. 7

   Combine: Add whisked yogurt to the cooled beetroot mixture. Mix gently.

8. 8

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

9. 9

   Add tempering: Pour over the beet pachadi. Mix gently.

10. 10

    Serve: Adjust salt. Beet pachadi should be a stunning deep pink-red colour with a creamy, mildly sweet flavour. Serve as part of Kerala sadhya.