DISH NAME : BEETROOT PACHADI/ BEETROOT SALAD WITH COCONUT

Description

Pachadi is South India's answer to North Indian raita. Both the salads use curd or yoghurt as base. But a major difference is the addition of ground coconut to South Indian pachadi. Pachadi is prepared with a lot of vegetables. Usually people who dislike beetroot, does not have any aversion to this pachadi.

Ayurvedic Note

1) Increases kapha and pitta. Maintains vatta.
2) Improves taste sensation.
3) Increases hemoglobin.
4) As yoghurt is used it may increase acidity. Not recommended for people with gastritis. But as it is a part of vegetarian meal, other dishes will help in nullifying the acidic effect.
Note:-
Substitute yoghurt with buttermilk.

Note

1) Since i did not have yoghurt, i used buttermilk & allowed to cook to thicken it.

Method

1) Grind all the ingredients given under "to grind" together with little water or yoghurt.
2) Boil beetroot with salt and about 2 tbsp. of water till cooked.
3) Add the ground ingredients to beetroot and bring to a boil.
4) Beat yoghurt to make it smooth. Then add to beetroot & let it heat through.
For tempering:-
1) Heat coconut oil. Add mustard seeds, curry leaves & red chilli. After mustard seeds splutter, pour this onto beetroot pachadi.

Serving Suggestions

Serve lightly cold with rice.