Beetroot Pachadi


Ingredients

Beetroot - 250 grams or 2 medium sized beetroots
Thick Curd - 1/2 cup
Turmeric powder - a pinch
Salt as needed

For the grinding

Grated coconut -1/3 cup
Green chilli -1-2
Ginger - half inch piece
Mustard seeds - 1/4 tsp
Cumin seeds/jeera seeds - 1/4 tsp

For the seasoning

Oil - 1 tsp
Mustard -1/2 tsp
Red chillies -1 -2
Curry leaves - few leaves

Preparation

Grate beetroot and keep it aside.(use the grater with big holes)

Grind coconut, green chilli, ginger, jeera seeds and mustard seeds to a smooth paste.

Method

Cook grated beetroot with less water adding salt and turmeric powder till soft.

Add the ground paste and cook for few more minutes in low flame till the raw taste of the coconut goes. Allow it to cool.

Add whisked curd and check for salt. Add salt if required and mix well.

Heat a tsp of oil, add mustard seeds, when it splutters, add red chillies, curry leaves and pour it over the pachadi. Enjoy delicious beetroot pachadi as a side dish for rice.Trust me you can definitely give this recipe a try.


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