Chitra Kizhakhe Mundiyat,
Master’s student Biotechnology All the flavours of the world can be found in our WUR community. Biotechnology Master’s student Chitra Kizhakhe Mundiyat shares a recipe for a childhood favourite from southern India.
‘When I moved to Wageningen, it was a challenge to find the ingredients necessary to recreate the flavours of my childhood. This beetroot pachadi with rice brings back a taste of familiarity without extensive preparation. The temperatures in my hometown can be quite high. Curd helps the body stay cool, so it features in many of our dishes. This is my go-to comfort food, recreating a touch of home, despite being so many miles away.’
Ingredients (side dish for 2 people)
1 cup of rice
1 small beetroot
1 cup of plain yoghurt
1 tbs. oil (vegetable/sesame/olive/coconut)
1 tsp. mustard seeds
1 tsp. urad dal (black lentils)
1-2 dried red chillies (to taste)
5-6 curry leaves
A pinch of asafoetida
Salt
Fresh coriander leaves for garnish
Preparation
- Cook the rice and let it cool.
- Peel and grate the beetroot, or grind it into a fine paste if preferred. Adjust the quantity of the beetroot according to your flavour and colour preference.
- For the curd mixture, whisk the yogurt in a bowl until smooth. Add the grated/ground beetroot and mix well. Add salt to taste.
- Add the cooled rice to the beetroot curd mixture and mix well.
- In a small pan, heat 3-4 tbsp of oil. Add the mustard seeds, urad dal, dried red chillies, curry leaves and a pinch of asafoetida. Fry until the lentils turn golden brown (this process is called tempering in Indian cooking). Pour the tempering immediately over the rice and curd mixture. Mix everything well.
- Taste for salt and add more if needed. Finally, garnish with fresh coriander leaves.
- Serve immediately or refrigerate if you prefer to eat it chilled.
