Beets and Greens Pachadi

yum

Please allow me to begin by saying that I hope that dear RP will forgive me for completely destroying her fantastic beetroot pachadi πŸ™‚ The color was so lovely, I could not resist wanting to try. All week long I looked forward to the weekend when I would have the time to spend, uninterrupted, to cook the fresh beets.

beautiful beets
beautiful fresh beets

The problem was, I was feeling a little dismayed tonight, and was powerless to change it. I was full of excess energy. When that happens, I turn to the kitchen — usually to my own devices and often with disastrous results. This time I had a great recipe to begin with. I do not know what one could call the finished dish, but the inspiration was all from you, RP! πŸ™‚

Fresh beets in the local market are sold in bunches of four. I bought one bunch — half for pachadi, half for pickles. I cooked all the beets together, even though RP’s recipe called for peeling and dicing before cooking. I didn’t think turmeric would hurt the pickle I planned to make, so I cooked all four beets in boiling water with turmeric and salt. Cooled them quickly under running cold water, then peeled — skins slip right off. The tip I read here was to leave one inch of beet greens attached to the root, to prevent color bleeding. I did this but the beets bled some nonetheless. Not a problem as long as you peel over the sink.

peeling beets
skins slip right off the cooked beets

So enough of my nonsense talk… on with a recipe already.
I can’t believe I have the nerve to call it…

Beets and Greens Pachadi
a la RP

2 medium fresh beets
greens from one bunch of beets
1/2 tsp turmeric

1 tsp oil or ghee
1 small red onion, diced fine
2-3 green chiles, slit

1 tsp cumin seeds

1/2 c coconut milk
1 c yogurt
salt to taste

for tadka:

1 tsp oil or ghee
1 tsp mustard seeds
5-6 curry leaves
2-3 dried red chiles

~~~

Scrub beets well under cool running water. Trim the tops one inch above roots. Boil roots with turmeric and pinch salt in water to cover. Test after 20 min, and every 5 min thereafter — especially if the beets are varying in size. We don’t want mushy beets for pachadi or pickle. Beets are cooked when they can be pierced with a fork with small resistance.

While beets are cooking, wash beet greens thoroughly and slice thin. Reserve.

Remove cooked beets to cool water bath, or rinse immediately under cold water to stop the cooking action. Leave 5-10 min, or until cool enough to handle.

When cool, remove tops and tiny root portion and slip the skins off. Dice beets and set aside. I did this on a plate to save my cutting board from staining.

In medium saucepan, heat 1 tsp oil or ghee over medium heat. Add diced onion and cook until wilted and fragrant. Add green chiles and cook a further 3-4 minutes. Add cumin seeds and sliced beet greens. Raise heat to med-high, cover the pan and cook 5 min or so, till leaves have wilted and give off moisture. Stir if necessary to get uncooked greens to bottom of the pan. Reduce heat to medium, add coconut milk and cook 5-10 minutes. Add cubed beets and cook a further 10 minutes. Remove from the heat and stir in yogurt.

In a small pan do the tadka and pour over the beets and greens.
Serve hot with rice or, if you are a beet lover like me… just a spoon πŸ™‚

beets and greens pachadi a la RP

Thanks RP, for inspiring me to try fresh beets at last!

Please see RP’s Beetroot Pachadi here

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9 Comments »

  1. prema said

    Hi ,
    Beetroot pachidi is one of my favourite. I always waste the green part of the beet. Now knowing what to do with that I will not think of wasting it. Using coconut milk is also which I have not done with beets. thanks for the recipe.

    Hi Prema, thanks for visiting. I had never cooked fresh beets before but I do love greens of all kinds, and these tasted great. I used the coconut milk because I had that in the fridge, and I did not have fresh coconut meat called for. Came out ok πŸ™‚

  2. The beet with coconut milk sounds different and the picture says it should taste great…and the use of greens is also a good idea. .linda, what happened to the sourdough bread? Did u succeed in the struggle with the starter??

    Hi Maneka — the sourdough is on the counter as I write this — will see if I can make some biscuits tonight. I got caught up in other things today and didn’t have a chance to try. Will let you know, thanks!

  3. Krithika said

    Sounds like a great combo to me. Beet, greens and coconut milk. I bet it tastes great.

    Thank you, Krithika πŸ™‚

  4. Asha said

    WOW!! What a beautiful combo!! Red, green and white!! Almost Indian flag there!! :D:D Thanks!!

    Glad you liked, Asha, thanks!πŸ™‚

  5. RP said

    Who said you ruined the recipe? Now we have a brand new recipe! At least now I know how not to waste those beet leaves. Hey, I have tried a radish pachadi from another blogger in which she uses the radish along with its leaves, but there is no coconut in that recipe. I think you got a darker color because you used two beets? I used only one. By the way, yours look yummy and nutritious with all those leaves in it.

    Now you got to tell me how you make the beet pickle. I tried one recipe(don’t remember which one, it had sugar and cider vinegar) and we didn’t like it. Do you have any indian way of pickling it?

    Hi RP, and thank you! Yes, I think the second beet darkened it up πŸ™‚

    For pickles, I did use a pretty typical recipe — onion, rice vinegar (milder than cider), Splenda, water, and spices. I used Splenda instead of sugar, and used very little vinegar so it is not too sharp. I would like to try an indian way of pickling too — that is on the to-do list.

  6. HO Linda, the color looks so good…

    Thanks, Sudha πŸ™‚

  7. Lera said

    Beautiful pachadi to serve with Rice….Linda ,it’s delicious.

    Thank you Lera! I found I also enjoy it chilled — almost like a beet salad.

  8. Sushma said

    Wow Linda, the color looks like a berry shake for me. I should give it a try.. Nice work πŸ™‚

    Thank you! If you try, Sushma, let me know how it turns out πŸ™‚

  9. Latha said

    Hey Linda,

    I love beets! Your pictures look delicious! Just wanted to let u know that I have finally added u to my blogrool! Finally because I have been meanign to do it for so long now! πŸ™‚

    Cheers
    Latha

    Hi Latha, and thank you for the link, and your kind words. I love beets too πŸ™‚

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