Friday, September 14, 2012

Beetroot Pachadi


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


·         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.  


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...