Beetroot Pachadi

Ingredients

Beetroot -  1 no medium size, peeled and grated

Dry red chilli -  3 no

Turmeric powder – ¼  tsp

Grated coconut – ¼  cup

Ginger 1 a very small piece

Green chillies - 4 nos

Mustard seeds  - ¼ tsp for grinding and  ½ tsp for seasoning

Salt to taste 

Curry leaves few sprigs

Thick curd – ¾  cup  (you can use this as per your sour requirement)

Oil  - 1 tbsp

 

Method

·         Clean and wash the beetroot, peal the skin and then fine  grate the beetroot. Then cook the grated beetroot by adding little water with little salt for around 5 – 10 minutes. 

·         Grind grated coconut, ginger,  mustard seeds, green chillies, 3-4 curry leaves, turmeric powder to a coarse consisitency.

·         Add ground coconut mixture to the cooked beetroot and keep it in a low flame  till the water gets fully evaporated.  Put off the flame and let this cool

·         Add beaten curd to the cooked beetroot and mix it nicely.

·         Lets make the  seasoning,  heat little oil in an another pan and add  ½   tsp mustard seeds and when it splutters, add 2 dry red chillies and 3-4 curry leaves and add this to the beetroot pachadi.  

Latha