Beetroot pachadi (curry dish)
Another recipe from the excellent Fresh India by Meera Sodha.
This will serve 2 if eaten as a main dish with rice, or 4 if served with another curry. We ate it with Brussels sprouts thoran and caramelised red onion rice, both from the same cook book.
vegetarian, gluten free
Ingredients
Ingredients
800g beetroot
2 tsp mustard seeds (divided)
20 curry leaves (divided)
55g coconut (fresh, desiccated or creamed)
4 cloves garlic
1 chilli (or maybe 1/2 of one of the 2017 CHW ones!)
3cm ginger, peeled and grated
1 tsp cumin seeds
300ml Greek yoghurt
2 tbsp oil
1 tsp salt
Directions
Directions
- Simmer the beetroot whole for about 45 mins, until soft. Allow to cool and then peel.
- Make the curry paste in a small food processor: combine half the mustard seeds, half the curry leaves, the coconut, garlic, chilli, ginger, cumin seeds and half the yoghurt. Add the remaining yoghurt, blend again, and set aside.
- Cut the beetroot into 1-2cm slices.
- In a large frying pan, heat the oil. Once hot, add the remaining curry leaves and mustard seeds. When they start to pop, add the beetroot slices and stir. Cook for a few minutes.
- Add the curry paste and salt and stir to combine. Cook for approx 8 minutes, then serve.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
The pachadi is at the back.