1. Beet Root ---- 1/4 kg
2. Thick curd ---- 1/2 cup
3. Turmeric powder ---- a pinch
4. salt to taste
5. oil ---- 1 teaspoon
6. mustard ---- 1/2 teaspoon
7. Red chillies ---- 2 nos
8. curry leaves
For Grinding
1. Grated coconut ---- 1/3 cup
2. Green chillies ---- 2 nos
3. Ginger ---- small piece
4. mustard ---- 1/4 teaspoon
5. jeera seeds ---- 1/4 teaspoon
Preparation Method
1. Grate the beet roots using big holes and keep it aside.
2. Grind coconut , green chillies , jeera seeds and mustard to a smooth paste.
3. Now heat a pan and cook the beet roots with less water adding salt and turmeric powder till soft.
4. Then add the grounded paste and cook for few more minutes in low flame till the raw taste of the coconut vanish and allow this to cool.
5. finally add whisked curd and check for salt.
6. Then heat 1 teaspoon of oil and add mustard seeds , when it splutters , add red chillies , curry leaves and pour it over the pachadi.
Enjoy this delicious beet root pachadi as a side dish for rice. !
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