Beetroot Pachadi

Ingredients

Beetroot chopped in small pieces or grated: 1 cup

Ginger: small piece

Garlic: 1 clove

Green Chilli: 2

Curd/Yogurt: 1cup

Coconut Grated: ¼ cup

Mustard seeds: needed  for tempering and 1/4tsp for grinding

Coconut Oil: 3tbsp    

Salt: needed                 

Method Of Preparation

Grind together coconut, mustard, ginger, garlic, chilli and curd. Keep this aside

Heat oil in a pan and add mustard seeds and curry leaves. When it splutters add the beetroot. Heat in low flame and get it cooked. If needed sprinkle some water.

When it gets cooked low the flame and and add the curd mix and stir well. When it gets mixed lightly increase the flame and after half minute switch off the flame.

Note that you should not heat more after adding the curd mix.

Serve with rice.