April 06, 2011
Beetroot pachadi (beetroot chutney)
I first had this when my friend Swati visited us last year. She was coming to see one month-old Ameya and brought a big box of beetroot chutney with her. I tasted it tentatively, but the sweet and sour taste of the pachadi drew me in and I took a big heap of it immediately. We had it with lunch and dinner till it was all gone.
She gave us the recipe, I couldn't remember it, but Aswin did. So I made him make a big batch... and then again. Over the past few months, he forgot the exact measures. So I wrote to Swati again, got the recipe and here it is:
(recipe courtesy: Swati B)
2-3 cloves garlic
2-3 green chillies
pinch of turmeric powder
1 tspoon tamarind paste
big bunch of cilantro
1/2 tspoon mustard seeds
1/2 tspoon cumin seeds
pinch of asafoetida
1-2 red chillies
3-4 curry leaves
Grate the beets and fry with 2-3 cloves of garlic, 2-3 green chillies, pinch of turmeric powder. It has to be nicely fried.
Grind up the mixture with cilantro - a big bunch - salt and tamarind.
Then do the tadka, put it on top of the beets mixture and enjoy.
This works great plain or as a side too.