Friday, September 16, 2016

Beetroot pachadi recipe

1. Beetroot(grated) - 1 cup
2. Yoghurt - 1.5 cups
3. Shallots - 5
4. Green chilli - 3
5. Mustard seeds - 1 tsp
6. Cumin Seeds - 1/2 tsp
7. Coconut oil (preferably) - 3 tbsp
8. Curry leaves - a sprig
9. Salt - as required


In a deep pan, add the oil and when it is warm add the mustard seeds. When it splutters, add the cumin seeds, then the green chilli and the curry leaves. Give a stir and add the shallots. When the shallots turn translucent, add the beetroot and saute it till its 90% cooked. Allow the whole mixture to cool down and add the yoghurt and salt and mix well.

Athapookalams 2017

Onam was celebrated way back in September and there was a Pookalam competition also held then. My post is a bit late and but none the less ...