Beetroot Pacchadi/ Raita

My family loves yogurt based dishes. We Kannadigas are pretty good at making use of Yogurt in Paccchdi or Raita. We are not quite as innovative as the Moghuls who used it in gravies. These Pacchadis are not stand alone dishes, instead they can make a nice accompaniment to chutney, neutralizing the spicy heat of the Chutney. These Pacchadis are very mild and not to mention adds colour to the dinner palate. I like them in every which way, all possible vegetables.
Mom has a practice of making Pacchadi at lunch time during summers. It is cooling and soothing as well. She made some the other day even though this is no summer. I am still off yogurt. But the rest of the family enjoyed it.



We will need

Beetroot 2 big chopped
Yogurt 1 cup
Oil 2 tsp
Mustard 1/4 tsp
Garlic 2 cloves crushed
Curry leaves a handful
Green Chillies 2 slit length wise
Fresh Coriander chopped
Salt

Method

1.  Beat yogurt till smooth and creamy. Set it aside.
2. Heat oil in a pan. Drop the mustard. Once it stops spluttering, add the garlic, saute till fragrant. Follow it with Chillies
3. Drop the curry leaves. Follow it with the chopped beetroot. 
4. Cook till the beetroot is cooked but still not mushy. Remove from fire. Cool completely
5. Before serving, stir in the yogurt. Adjust salt, garnish with fresh coriander and serve at room temperature.