Beetroot Pachadi

Ingredients

Beetroot - 1 medium (finely grated)
Green Chili - 2-3 nos:
Turmeric Powder - 1/4 tsp
Grated Coconut - 1 cup
Cumin - 1/2 tsp
Mustard - 1/2 tsp
Yogurt / Curd - 1/2 - 3/4 cup
Coconut Oil - 2tsp
Curry Leaves - as required
Salt - as required

Preparation Method

Grind the grated coconut, 2 green chili and cumin seeds to a very fine paste adding water, if required. Now add 1/4 tsp mustard to this paste and give 2-3 pulses. Keep this paste aside.
Add grated beetroot, turmeric powder, salt, 1/4 cup of water to a cooking pan and mix well.
Cook till the beetroot is done (about 10-15 mins:) in low flame.
Add the ground coconut mixture and crushed mustard to the cooked beetroot mix well and cook for a few minutes at low heat,until the raw taste of coconut goes off.
Add yogurt, mix well and remove from flame.
In a pan bring coconut oil to heat, splutter mustard seeds, fry 1-2 green chilies and add curry leaves. Pour it over the pachadi and mix well.
The Beetroot Pachadi is ready to serve with rice.

Comments

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