Beetroot pachadi

There are two types of pachadi served in sadyas as a side dish for red rice; beetroot and pineapple pachadi. It tastes sweetish. The beetroot pachadi has a bright color and reminds me of the beetroot spread or salad we used to have with bread in Europe. The pachadi is a great accompaniement with dosa and chapati too. 

The folding fan called sensu or ougi is a souvenir from Japan. In olden times, it used to be possessed only by the wealthy. Now it is used for practical purposes; for cooling and decoration.

Ingredients for the pachadi are,

Coconut oil - 1 Tbsp

Beetroot, grated - 1 cup

Green chili - 1

Curry leaf - a few

Coconut, grated - 1/4 cup

Mustard seeds - 1/4 tsp

Salt

Curd - 1/2 cup

Grind coconut and mustard seeds to a smooth paste and keep aside.

In a kadai, add oil. When it becomes hot, add a pinch of mustard seeds. When it starts to crackle, add minced green chili and curry leaf. Fry for a minute. 

Add beetroot, ground coconut paste and salt. Stir. Add curd too and stir. Take away from heat. Decorate with coriander leaves.

Recipe from Mom.