Beet Pachadi

Ingredients

• - 400g beetroot in yogurt
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare beetroot: Peel 2 medium beetroots. Cut into very small 5mm cubes or grate coarsely.
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. 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. Add coconut paste: Add the coconut-mustard paste to the cooked beetroot. Cook on medium-low 4 minutes stirring gently.
5. Cool: Remove from heat and cool 10 minutes.
6. Whisk yogurt: Whisk 1 cup thick fresh yogurt until smooth.
7. Combine: Add whisked yogurt to the cooled beetroot mixture. Mix gently.
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. Add tempering: Pour over the beet pachadi. Mix gently.
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.