Beetroot Raita / Pachadi - Kerala Style

This yogurt based veg accompaniment is one of the popular dishes of Kerala; usually served during all traditional feast like ona sadhya, vishu etc. 

Ingredients:

Beetroot – 2 cups (grated)
Yogurt / curd – 1 cup
Salt - to taste

For Seasoning: 

Mustard seeds – ½ tsp
Curry leaves - few
Red chilly - 1 (optional)
Coconut Oil – 1 tbsp

To Grind: 

Cumin seeds – ½ tsp 

Grated Coconut - 2 tbsp 

Green chillies - 1 or 2 

 Mustard seeds - ¼ tsp

https://youtu.be/IaDm1kj_vO0

Directions:

Wash, peel and grate the beetroots. Keep aside.

Grind the coconut, green chilli, mustard seeds and cumin seeds by adding very little water; keep aside.

Take a kadai; add the grated beetroot along with little water and salt.

Close the lid and allow to cook till it become soft.

Once it is done; add grounded paste; mix well and allow it to cook for 5 minutes.

Turn off the gas. Once it is cooled, add curd and mix well.

Temper it with the above mentioned ingredients and serve as an accompaniment to any spicy gravy with rice.

Note:

Instead of grating the beetroots; you can even chop it into very small pieces and cook.

I am sending this recipe to Rafeeda and anu's page for South Indian cooking event.