Beetroot Thayir Pachadi - Beets in yogurt coconut sauce

Some people simply love beets some simply hate them. Around our house we simply appreciate beets in any form. While I often make the beetroot raita and the beetroot rice I don't cook other recipes often.

This one happened by chance after a friend brought this for one of the potlucks. Not much more complicated than the beetroot raita other than making a coconut paste and having to cook it first. Good quality yogurt is important for this recipe. The store bought yogurt have the slimy texture which is not good for this recipe but in a pinch that should do. Otherwise homemade yogurt is the way to go. If you have never tried start today. You stomach will be very happy.

Apart from the taste, beets with their attractive color makes everyone at least want to give it a try.



Here is the recipe in pictures,

Cook the grated beets and set aside. In a wide mouthed pan, season with mustard and curry leaves and add the coconut,cumin, green chilies, coriander leaves and curry leaves paste with 1/2 cup of water.
Once the coconut paste mixture loses its raw smell, turned down the heat and add the whisked yogurt.
Add in the cooked beets and mix it in well. Turn off the heat.

Beetroot Pachadi
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients

1. 3-4 Medium sized beet about 1 1/2 cup when grated
2. 1/4 cup chopped shallots or red onion
3. 3-4 green chilies
4. seasonings - curry leaves, mustard seeds and cumin seeds
5. 1 tsp of oil
6. salt to taste
7. 2 cups of yogurt
For the Paste
8. 1/3 cup of grated fresh or frozen coconut
9. 2 green chilies
10. 1/4 tsp cumin seeds
11. a sprig or just a few leaves of coriander leaves
    (optional, add too much this smell and taste will overpower)
12. 3-4 curry leaves

Method

1. Wash, peel and grate the beets and set aside.
2. In a wide mouthed pan add oil, season with mustard and cumin seeds. When the mustard starts to pop add the curry leaves, followed by the onions and green chilies.
3. Saute the onions till they are start to turn color.
4. Now add in the grated beetroot and salt and saute till it is completely cooked. Takes about 8-10 minutes. Cover with a lid and cook if needed. Turn off the heat and let cool.
5. Make a paste of the ingredients mentioned in the 'For the Paste' sections using a little water.
6. Whisk the yogurt and set aside.
7. Once the beets are cooked, in a wide mouthed pan heat a 1/4 tsp of oil and add mustard and curry leaves if needed. Add in the coconut paste and 1/2 cup of water. Let the coconut cook for about 4-5 minutes till the raw smell leaves.
8. Turn the heat all the way down and while stirring add in the whisked yogurt. Add the cooked beets and mix well. Add salt if required.

Serve with rice or even chapathi.

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