Beetroot Pachadi - Beetroot in Yoghurt sauce

 

Ingredients:

Beetroot - 2 nos.
Yogurt - 1 cup
Red onion - 1/2, chopped
Ginger - 1 small piece, chopped
Green chillies - 2 or 3 chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Dry red chilli - 2
Curry leaves - 1 sprig
Oil -1 tbsp.
Salt to taste

Method:

Boil the betroots in a saucepan with water. Cook for about 15 minutes or till you are able to stick a fork into it, but is not too mushy. Take it off the heat, drain the hot water, and pour cold water in it. Once it has cooled down, grate the beetroot. Whip yoghurt in a bowl with salt and a little water.
Heat oil in a pan, splutter mustard seeds. Then add cumin seeds, dried red chilies and curry leaves. Then add onions, ginger and green chilies and saute for about 4-5 minutes till the onions soften. Add grated beetroot and saute for a minute or two, Turn off the heat and allow to cool down. Add it to the whipped yogurt and mix.

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Achinga Payar Thoran - Yard long beans stir-fry with coconut

 

Ingredients:

Achinga payaru/Pacha Payaru/ Yard long beans - 1 bunch
Grated coconut - 1/4 cup
Shallots - 3 or 4 or half of a small onion, chopped
Garlic - 2 cloves, chopped
Green chili chopped - 2
Dried red chili - 2
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Salt

Method:

Clean and chop the beans finely in very small circles.
Heat oil in a pan and add Mustard seeds.When they pop up add dried red chilies and curry leaves.
Add shallots/onions, garlic and green chilies.
After 5 minutes, add chopped beans and salt and mix well.
Sprinkle 3 table spoons of water , keep everything to the centre and cook it covered for 4-5 minutes or till it is dry and the beans are cooked.
Add coconut mixture and toss well. Saute for a couple of minutes or till it is dry and done.
Serve warm with rice.

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