Beetroot Pachadi-Onam/Onam Lunch



Grate some beetroot or finely dice it and keep aside.

Grind some grated coconut along with a tsp. of cumin seeds,shredded ginger,a clove of garlic,crushed mustard and a green chilly or two. Set aside this ground mixture. Lightly saute this grated coconut in a tsp of oil along with finely chopped small onions. As it gets lightly cooked , add in the ground coconut mixture and let them blend well. Add a tbsp or two of water and let them mix well, do add in salt and adjust spice if required. Add in a nice big cup of fresh curd to this sauteed beetroot and do not boil or over cook, when it gets a bit warm, switch off the flame otherwise the curd will split further.



Finally do a tadka by adding some crackled mustard in coconut oil, two broken dry red chillies and a few curry leaves and add this to the fresh Pachadi or curd mixture. Mix the dish well and taste. It is almost like a raitha, the difference being that a final garnish of hot coconut oil(the tadka) is done over it.