After a long break from my postings I have decided that I must get back into and inspire myself to delve into the joys and excitement of experimenting and cooking again. So here goes!!!!
Pachadi is a traditional south indian side dish...Basically it means a pounded side... So versatile, so tasty and a huge variety... if you experiment you can basically turn any veggie and some fruits into a pachadi....and they really are tasty as you adjust to your tastes...if you like spice add more chilli, like tang add more tamarind, like salt well then you guessed it add more salt.....
This particular pachadi is pretty pink beetroot pachadi and tastes really fresh.....add yoghurt to it and turn it into a tasty dip for corn chips or pita...see so very versatile....
WHAT YOU NEED:
1 cup of grated beetroot
1 heaped tsp of ginger garlic paste (you can opt for just ginger if you wish but I am a garlic lover)
3 to 5 green chillies depending on how much a chilli lover you are....I like my pachadi to really pack a punch!
1/4 cup of desicated coconut
salt to taste
10 curry leaves (if have so optional)
1 tsp of black mustard seeds
1 tsp of oil
1/4 cup of yoghurt - this is optional.. you can add or leave out up to you...the yoghurt will thin out and cool down the pachadi making it great as a dip for pita or corn chips....
WHAT YOU DO:
Super simple!
1. Steam or cook the beetroot with a little water.. I also throw in the chilli and ginger garlic paste to the beetroot while it is steaming or cooking to just take the raw edge away...Once cool quickly blend!
2. Mix the coconut and salt into the blended beetroot/chilli mix.
3. Heat oil over medium heat and add the mustard seeds followed by the curry leaf...careful as they will splutter and pop. Once they have popped pour over beetroot mix...Salt to taste and you are done!!!
4. If you wish mix in the yoghurt now for a different take on beetroot pachadi!!!
