Beetroot Pachadi/Beetroot Curd Curry

Beetroot Pachadi/Beetroot Curd Curry

Ingredients

1. Beetroot - 1 medium size (Finely chopped)
2. Green Chilly -2 (finely chopped)
3. Yogurt/Thayir -1/2 cup
4. Salt to taste

For Grinding

1. Grated coconut -1/2 cup
2. Cumin seeds -1/4 tsp
3. Mustard seeds -1/4 tsp

For Seasoning

1. Oil-2 tsp
2. Mustard Seeds -1/2 tsp
3. Red Chilly-2
4. Curry Leaves-1 spring

Directions

• In a pan add the chopped beetroot,Green chilly,salt and very little water and cook it until it cooked well
• Grind the grated coconut with cumin seeds to make a smooth paste
• Add mustard seeds and grind once again (just crush the mustard seeds)
• Add this paste to the cooked beetroot and mix well
• Cook for few minutes, till the row taste of coconut gone
• Turn of the flame and when it is slightly cool add yogurt and mix well
• Heat the oil in another pan add mustard seeds,when it splutters add curry leaves,red chilly and saute for few seconds
• Pour this over the pachadi and mix well.
• Serve with Rice