Beetroot Pachadi

Beetroot Pachadi

Simple yet different Kerala style beetroot pachadi

Preparation: 20 mins
Serves: 4

Ingredients:

Beetroot: 4 nos
grated coconut: 1/2 cup
green chilly: 4 nos
cumin seeds: 1 tblspn
ginger: 1 inch
Curd : 3 tblspn
mustard seeds: 1 tspn
curry leaves : 5 leaves
asafoetida: 1/4 tspn
oil
salt as per taste

pre-preparation:

• Grind the coconut,green chilly, cumin seeds and ginger into a fine paste 
• chop the beetroot into small cubes and boil it with some salt in pressure cooker for 3 whistles

Method:

• Take a kadai and heat some oil for tempering(coconut oil preferably)
• add mustard seeds,curry leaves, asafoetida and add the cooked beetroot and mix well
• add the ground coconut mixture and mix well
• check for the seasoning and cook for 5 mins and switch off the flame
• once the beetroot is completely cooled add the curd and mix well

Kerala style beetroot pachadi is ready to serve