Radish & Beetroot Pachadi w/ Curry Leaf, Black Mustard Seed & Asafetida Tadka
Pachadi is Southern India’s version of the classic raita (yogurt curd w/ cucumber).  We had gorgeous radishes to use up from Little Wild Things Farm, so we’re using radishes instead of cucumber.   A Tadka is simply the addition of spices tempered in oil. 🌿 🌶 🌿 This is my first time using Asafetida ... It’s a fascinating ingredient!  Ever wonder why we use ❤THIS ❤ symbol to represent love?  Read on!  Asafetida is widely used in Indian cuisine, but it became popular in Ancient Rome as a replacement for Silphium — the now-extinct giant fennel plant — which was both a culinary ingredient, an aphrodisiac & birth control for Ancient Romans! Apparently Nero was gifted the last existing plant to eat (figures!).  The giant fennel had heart-shaped seeds that were made into a beverage that women drank once a month to prevent pregnancy ♥️💗♥️  Consequently, the heart-shaped seeds of the plant made it onto ancient coins and are the reason why we now use the heart symbol to represent romance!  💗🌈💗
Servings: 2 yield(s)
Ingredients
  • 2 cup Grated Radish
  • 2 tbsp Beetroot Powder (You can also use 1 C fresh beets)
  • 1/4 tsp Salt
  • 1/2 cup Curd (You can make this yourself if you look up "yogurt curd recipes" online, or simply use the top part of separated organic greek or grass-fed yogurt.)
  • 1/2 tsp Oil or Ghee (For tempering / the tadka)
  • 1/8 tsp Asafetida
  • 1 Dry red chilli (Thai bird or a Serrano would work great depending on your heat tolerance!)
  • 1/4 tsp Cumin
  • 1/4 tsp Black mustard seeds
  • 5 Fresh curry leaves
  • 1 Minced radish, red onion & cilantro (For topping)
  • 1/2 Lemon Juiced (To Finish the Dish and Add Acifdity)
Instructions
  1. Add oil to pan and sauté mustard seed, Asafedita, chilis & cumin. Don't smell the asafedita before cooking. Trust me. You're welcome ;-). Cook until mustard seeds pop, then add in fresh curry leaves. Set aside, along with lemon juice and fresh herbs, which will be your toppings for the dish.
  2. Shred fresh radish and combine with yogurt and beetroot powder. Season to taste with salt and black pepper. Top with fresh radish slices, cilantro, & tempered herbs from step 1.