Beetroot padchadi ( beetroot with coconut and yogurt)

Method

1. Simmer the beetroot with the water for about 10 minutes and set aside.

2. Pound or blend the grated coconut with the mustard and cumin seeds until smooth, adding a dash of water to help it along its way. This can be done in a food processor, or you could use a pestle and mortar. Stir the coconut paste into the beetroot.

3. For the fried spice mixture: heat the oil a frying pan and toss in the mustard seeds. After a few seconds, they'll give off a nutty aroma - when this happens, add the curry leaves, red chillies and green chillies. Swirl around over a moderate heat for another 30 seconds or so.

4. Tip the spice-mix into the yogurt, stir to mix and add to the warm beetroot mixture. Reheat and serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

350g Beetroot, finely diced
200ml water
150g grated coconut
1 tsp Mustard seeds
1 tsp Cumin seeds
3cm piece of fresh root ginger, chopped
1/2 tsp Chilli powder
1/4 tsp ground turmeric
2 green chillies, chopped

For the fried spice mixture:

2 tbsp coconut oil
1 tsp Mustard seeds
12 curry leaves
2 dried red chillies
1 green chilli, chopped
250ml natural low-fat yogurt

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Special offers on wine
Afternoon tea, curry cookery courses and more!