In the foodie spectrum, I have landed on to a side dish which is gorgeously pink and creamy. It’s simple beetroot pachadi using curds. The intense purple colored beetroot gets transformed to awesomely pink when combined with thick yogurt. Because of the color and deliciousness of this simple curry I always end up eating little more.
As we have stepped in to September which is last month of 3rd quarter, it seems the end of Monsoon in India where as we expats still facing summer. The hot days where SUN doesn’t set till 7 pm is what we are going through right now in UAE. The abundant natural light peeping in through my kitchen window makes my clicking work bit easier. But kitchen temperature seems to be quite high for an elaborate meal preparation. Hence this simple beetroot pachadi with curds and rice was my platter for the day.
You can make some variations like grating the beetroot instead of cubing. I love biting the soft cubes of beetroot in yogurt plus coconut mix. Yogurt makes the curry creamy rich and gives slight hint of sourness. Which why I love yogurt based curries (like tindora yogurt curry) in my real food life. Till the end of SUMMER this is going to happen many times a month for sure. How about you?