Beetroot pachadi

Name: Beetroot pachadi
Yield: Serves 4 as a side dish
Cuisine: India
Ingredients: 100 g freshly grated coconut, or 50 g desiccated coconut soaked in warm water for a few minutes and squeezed dry; 100 g freshly grated coconut, or 50 g desiccated coconut soaked in warm water for a few minutes and squeezed dry; 2 tbsp vegetable oil; 4 large raw beetroot; 2.5 cm piece of root ginger, finely chopped; 2 green chillies; 1/2 tsp turmeric; 1 tsp chilli powder; 10-15 curry leaves; 11/2 tsp black mustard seeds; 225 g yogurt; salt

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

These flavours are typically south Indian, where they always use both yogurt and coconut. Beetroot is a very western ingredient and I love it both for its vibrant colour and wonderfully earthy taste.

Ingredients

100 g freshly grated coconut, or 50 g desiccated coconut soaked in warm water for a few minutes and squeezed dry

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Put the coconut, chillies and ginger in a blender, adding a dash of water. Blitz until very smooth. Set aside. Cut the beetroot into wedges or cubes. Bring a saucepan of water to the boil and add the beetroot. Cook for 20 minutes, or until tender. Drain and set aside.

Heat the oil in a large frying pan or wok over a medium-high heat until hot. Add the mustard seeds and, as they begin to