Beetroot Pachadi/Raita (Beetroot Dip)!

Beetroot Pachadi/Raita : This dish is usually prepared during Onam, in Kerala. A raita is a simple preparation made by adding fruits, vegetables or any other thing to beaten curd. Most Indian families enjoy curd either plain or in the form of delicious raitas as an accompaniment with lunch or dinner. Raitas are unique because they are cool and spicy at the same time. Today, we want to share one such raita recipe with you all, traditionally made with coconut, but this recipe is minus coconut and an effort to keep it equally yummy.  

Ingredients: 

• Grated beetroot : 1 medium size
• Beaten curd : 2cup
• Green chillies : 7 nos
• Mustard seeds : 4 tsp (1 tsp for tempering rest powdered or crushed)
• Ginger : 1/2 inch piece
• Cumin seeds: 1/4 tsp
• Salt : as needed
• Oil : 1 tbsp
• Curry leaves : 2 sprig
• Dry Red chilly - 2 Nos.

Cooking Method :

1. Clean the beetroot, grate it and keep aside.
2. In a pan cook the grated beetroot, salt, Green Chillies, water with lid closed and saute in between.
3. Meanwhile in a mixer, grind 3 tsp mustard seeds, cumin seeds, and ginger and green chillies into a paste form by adding few drops of water.
4. Once the beetroot is cooked well, take a pan put some oil and add the paste along with beetroot. Let the mixture cook for 5 mins.
5. Meanwhile beat the curd in a bowl and keep it aside.
6. Now turn the flame off and add the beetroot mixture into the curd, it'll form a nice pink colour
7. Splutter mustard seeds  with oil, dry red chilly and curry leaves and pour it to curd and beetroot raita/pachadi.

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