Beetroot Pachadi

Ingredientsfor 4 servings

• 1 cup Beetroot — grated
• 1 tsp Ginger (minced
• 3 nos Green chillies
• 1/4 cup Coconut — grated
• 1 tsp Mustard seeds
• 1 cup Plain Sour Yogurt /Curd
• 1 sprig Curry leaves
• 2 nos Red chilli
• Salt, to taste
• 1 tsp Coconut oil

Preparation

1. Step 1

   For preparing the traditional dish, first cook the grated beetroot with little water till it turns soft. 2. Grind the grated coconut, green chillies, grated ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds. 3. Add the coconut paste to the cooked beetroots and cook for couple of mins. Remove from the fire. 4. Now add the rest of the curd, salt and Fold everything together gently. 5. Heat oil for tempering in a small frying pan and add the curry leaves and mustard seeds,a nd red chilli when the mustard seeds start popping, add it to the pachadi. Stir everything together thoroughly.Serve with steamed rice.

2. Step 2

   Grind the grated coconut, green chillies, grated ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curd.

3. Step 3

   Add the coconut paste to the cooked beetroots and cook for couple of mins. Remove from the fire.

4. Step 4

   Stir in the rest of the curd, salt and Fold everything together gently.

5. Step 5

   Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds and red chilli. When the mustard seeds start popping, add it to the pachadi. Stir everything together thoroughly. Serve with steamed rice.