BEETROOT PACHADI

Pachadi is a traditional south indian dish which is almost similar to north indian raitas. It is served as a side dish  on occasions such as Onam, Vishu and sadhya. There are different  varieties of Pachadi and here I am going to make with beetroot.

Beetroot pachadi is made with yoghurt  and coconut, it has a bit sweet taste. It is a very simple dish and I prepare it often. Though I have learnt  from my mom to make pachadi with other vegetables but using beetroot  I learnt from my sister.

INGREDIENTS

Beetroot grated 1 cup
Curd 1 cup
Turmeric `1 tsp
Salt to taste

For grinding

Coconut 1/4 cup
Mustard 1 tsp
Green chillies 2


For seasoning

Mustard 1 tsp
Coconut oil  1 tsp
 curry leaves
Red broken dry chillies 2

METHOD

Grate the beetroot (use the grater with bigger holes
Keep it aside

Grind coconut, chilli, mustard to a smooth paste.

Take a deep pan and cook beetroot adding very less water, add turmeric.
Cook till it is soft

Add the coconut paste on low flame and cook for 5 minutes. Add salt to taste.

Add the beaten curd on low flame for a minute (do not boil the curd) and turn off the flame.

Take a pan add oil and when it  heats up add the mustard Season  mustard, red chillies, curry leaves and pour into the pachadi.

Delicious pachadi is ready. Serve it with hot steamed rice.