Next is B! B is for ball, blanket and beetroot! Beetroot Pachadi is a delicious side to rice and the gorgeous pink colour will brighten any party table!
WHAT YOU NEED:
3 small raw beetroot (Peeled and chopped or grated saves on cooking time)
1 small onion (thinly sliced)
2 green chillies
3 tbs of coconut desicated
1/2 tsp to 1 tsp of black pepper corns
2 tbs of channa dal
2 tbs of urid dal
1 tsp of cumin seeds
1 tsp of fennel seeds
1 tsp of coriander seeds
3 to 5 small dried red chillies
small amount of tamarind or tamarind paste (dont add too much or it will overpower the beetroot flavour)
salt to taste
Couple tsp of oil
WHAT YOU DO:
1. Take a pan and over low heat add some oil followed by urid dal, channa dal, dried red chillies, cumin seeds, fennel seeds, coriander seeds and black peppercorns.
2. Allow them to brown slightly
3. Once slightly brown then add the thinly sliced onions once brown remove this mix and set aside.
4. Take the pan and add the grated or chopped beetroot and the green chillies and add a little water to cover the bottom of the pan to help the beetroot cook. (grated beetroot will not need as much water as it will cook faster)
5.Once the beetroot is cooked(easy to stick a fork in the pieces) and the water is gone the add the shredded coconut and stir and combine the two dishes (the dal/spice/onion mix and the beetroot/chilli mix).
6. Blitz in a food processor and add salt and tamarind to taste.
Option: For a more rustic look grate the beetroot and skip the food processor.
Option: Add this to thick yoghurt and combine for a lovely dip.
