Friday, July 9, 2010

Chukandar Pachadi | Beetroot Pachadi

I always try to buy local and fresh foods for my kitchen. Apart from our world class Farmer's Market, we have loads of other options for seasonal produce around here. We are surrounded by U-Pick operations that sell vegetables and fruits year round or deliver the goodies right to your home. In the summer, I prefer to go out and pick fresh vegetables and fruits. My last trip to the local farm got me a delicious harvest of carrots, beets, and new potatoes!!

The carrots and potatoes I set aside for some delicious recipes that will follow. And I used one of the wonderful and crispy fresh beets for a pachadi. A Pachadi is a typical side dish from the southern states of India. In some of its versions, it is somewhat similar to a the Raita that is made in north Indian. Beet Pachadi is a favourite in my home, particularly in the summer months. Its cooling and wonderful when eaten with parathas or rice!!
1 medium sized beet, boiled in plenty of water
2 cups plain yogurt, not thick
Salt to taste
1/2 " ginger, minced
1/4 cup fresh coconut, grated
7-8 curry leaves
1/2 tsp mustard seeds
3 green chilies
1/2 tsp turmeric
1/2 tsp oil

  1. Peel the boiled beet and cube. Set aside.
  2. Heat oil in a pan. Add the mustard seeds. Reduce heat when they begin to pop.
  3. Add the curry leaves, green chilies, turmeric, minced ginger, and then the cubed beet pieces. Sprinkle salt to taste.
  4. Stir well to blend. Add a tablespoon of water. Cover and cook for 5 minutes.
  5. Add the coconut. Stir into the beets until they are well coated.
  6. Turn off the heat and allow the vegetables to cool off. 
  7. In a separate bowl, beat the yogurt.
  8. Add the beet mix into the curd. Give a stir. 
  9. Serve immediately.
Beet Pachadi can be made to serve immediately or in advance. I prefer to make in advance and chill. it before serving. It works beautifully as a side dish for any main meal you may have in mind. I am sending this over to Cinnamon Girl who is hosting July's Side-Dish Showdown!!

Good to Know
If you plan to serve immediately, the beets need not be completely cooled off when they are added to the yogurt. Warm enough to touch word fine. If you plan to make in advance, allow the cooked beets to cool completely. Stir into the yogurt, and chill in the refrigerator.

Vegan Substitute: Try Soy Yogurt in place of the original dairy.

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  1. Lovely looking Raita dear, beautiful color, I love beets

  2. Hy Apu,
    Fascinating space you have..first time here...loved the healthy collection of recipes..Am your happy follower now...!
    Do visit my space sometime.

  3. I love beetroot as anything, raita looks fantastic..

  4. A vibrant and delicious dish! Very lovely. Thank you for sending it to the Showdown!

  5. one of my favorite dish with rice.. chilled one taste really yumm.. good one apu

  6. Apu, the pachidi looks colorful, very healthy too!


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