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.

Beetroot Pickle

Ingredients
Beetroot: 1

Green Chilli: 1 or 2

Garlic cloves: 4

Onion chopped: 1tbsp

Vinegar: 2tbsp

Salt: needed

Chilli powder: 1tsp or as per your tolerance

Oil: 2tbsp

Mustard seeds: ½ tsp

Method Of Preparation

Wash peel and grate beetroot. (Grating is important)

Chop garlic and green chilli.

Heat oil in a pan and splutter mustard seeds and add chopped onion, green chilli and garlic.

When it turns slight reddish add red chilli powder and stir.

Add in grated beetroot and salt. Stir for 1-2 minutes in low flame till the raw smell off the beetroot takes off but without losing its crunchiness.

Then add this into a bowl and add in vinegar to it.

Serve with rice.