Beetroot Pachadi

A bowl of lovely pink pachadi made of spiced grated beetroot and thick glorious curd – a must have.

Beetroot Pachadi

Beetroot Pachadi

 

 

 

 

Beetroot is one of the most underrated yet nutritional vegetable available.Beetroot contains no fat, very few calories and is a great source of fibre.Beetroot has for many years been used as a treatment for cancer in Europe. Specific anti-carcinogens are bound to the red colouring matter which supposedly helps fight against cancer and beetroot also increases the uptake of oxygen by as much as 400 percent (femail.com.au). Beetroot juice has been shown to lower blood pressure and thus help prevent cardiovascular problems. Research published in the American Heart Association journal Hypertension showed drinking 500 ml of beetroot juice led to a reduction in blood pressure within one hour. Betanin, obtained from the roots, is used industrially as red food colourants, e.g. to improve the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets and breakfast cereals.[1] Within older bulbs of beetroot, the colour is a deep crimson and the flesh is much softer. Beetroot dye may also be used in ink. – Wikipedia.

 

 

Beetroot Pachadi

Beetroot Pachadi

 

 

 

BEETROOT PACHADI

  • Grated Beetroot – 2 cups
  • Shallots / small red onions – 4
  • Green Chilies – 2
  • Ginger – small piece grated about 1/2 Tbsp
  • Mustard seeds – 1 tsp
  • Cury Leaf – 2 sprigs
  • Thick Curd – 2 cups
  • Oil – 2 Tbsp

Method

  • Take a deep bottomed pan and heat the oil in it.
  • Add the mustard seeds to the pan and let it splutter once it splutters add the curry leaves and mix.
  • Toss in the chopped shallots, green chilies and the grated ginger and fry well.
  • Add the grated beetroot and the needed amount of salt to the pan and cook till soft and done. Add a 1/4 cup water if needed and cook covered so that it cooks fast. Just make sure that the beetroot is cooked through and you can fry till slightly crisp.
  • Take the pan off the flame and cool slightly.
  • Beat the curd well and add it to the beetroot mixture. Return to the medium flame and keep stirring till it is warmed through. Do not leave it on the flame unattended as the curd will curdle. Keep stirring and check the temperature to see that the pachadi is hot but not boiling.
  • Remove from flame, check salt, add some more if needed but be sure to mix it in.
  • Serve.

This is my entry for Kerala Kitchen hosted by the talented Magpie, my submission for the month of June. Check it out.

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