Beetroot Pachadi

1. 1
   prep · ~5 min

   Prep the beetroot and whisk the yogurt.

   Peel and finely chop the beetroot. Whisk the yogurt in a bowl until smooth and set it aside.

2. 2
   boil · ~10 min

   Cook the beetroot until tender.

   Add the beetroot, water, and salt to a small pan. Cover and cook over medium heat until the beetroot is soft and the water is almost gone.

   TIPCook just until tender so the pachadi stays bright and not watery.
3. 3
   mix · ~3 min

   Grind the coconut paste.

   1.Add grated coconut, green chili, and cumin seeds to a small grinder jar.

   2.Blend to a smooth paste with a spoonful or two of the cooked beetroot water if needed.

   3.Keep the paste thick so the pachadi does not turn loose.
4. 4
   mix · ~2 min

   Mix the beetroot with the coconut paste.

   Add the coconut paste to the cooked beetroot and stir well over low heat for 1 to 2 minutes. Turn off the heat and let it cool slightly.

5. 5
   mix · ~1 min

   Fold in the yogurt.

   Once the beetroot mixture is warm, not hot, add the whisked yogurt and mix until creamy and evenly pink.

   TIPDo not add yogurt to a very hot mixture or it may split.
6. 6
   temper · ~1 min

   Make the tempering.

   1.Heat coconut oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add dried red chili and curry leaves and cook for a few seconds until fragrant.
7. 7
   assemble · ~1 min

   Pour the tempering over the pachadi.

   Pour the hot tempering over the beetroot yogurt mixture and stir gently once.

8. 8
   serve · ~1 min

   Serve the beetroot pachadi.

   Serve at room temperature or slightly chilled as a side with rice and a South Indian meal.

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