BEETROOT PACHADI
Ingredients
- 2 medium sized beetroot
- 1/2 cup thick curd, ( little sour )
- Salt, as needed
For the grinding
- 1/2 cup grated coconut
- 2 - 3 Green Chilli
- 1/2 tsp Cumin seeds / jeera seeds
For the seasoning
- 2-3 tsps Coconut Oil / Any oil
- 1/2 tsp Mustard seeds
- a sprig Curry Leaves
Instructions
- Grate beetroot and keep it aside.Use the big holes while grating .
- Transfer the grated beetroot to a vessel. Add little water and salt and keep it to cook till soft . Alternatively you can cook in microwave .
- Grind coconut, green chilli and jeera seeds to a smooth paste adding little water .
- Add the ground paste to the cooked beetroot . Add salt , mix well and cook on sim till the raw smell of the ground masala goes may be 5 minutes .
- Switch off and allow to cool . Once warm / cool , add whisked curd and mix well .
- Prepare a tempering . Heat a tsp of coconut oil preferable.Add mustard seeds, when it splutters, add curry leaves and pour it over the pachadi .
- Enjoy delicious beetroot pachadi as a side dish for rice.
