South Indian Beetroot and Coconut Pachadi
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Ingredients
- 400 g cooked beetroot
- 300 ml natural yoghurt
- 30 g desiccated coconut
- 1 green chillies
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 8 curry leaves
- 1 tbsp coconut oil
Nutrition (per serving)
- Calories
- 190 kcal
- Protein
- 7.1 g
- Carbohydrate
- 15.3 g
- of which sugars
- 13.7 g
- Fat
- 10.9 g
- of which saturates
- 8.3 g
- Fibre
- 3.4 g
- Salt
- 0.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grate or finely dice the cooked beetroot.
- 2
Blitz the desiccated coconut and green chilli with a splash of water to a coarse paste, then mix with the yoghurt and beetroot.
- 3
Heat the coconut oil in a small pan, add the mustard seeds, urad dal and curry leaves, and fry for 30 seconds until the seeds pop.
- 4
Stir the tempering through the pachadi.
- 5
Chill for 15 minutes before serving.
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