Beetroot Pachadi

Servings: 4 -5
Author: Maria Jose Martin
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Ingredients

  • 1 small Beetroot grated (grated beetroot comes to 1.25 - 1.5 cups)
  • 3 Small / pearl onion sliced
  • 2 Green chilli
  • 1/3 cup Grated Coconut
  • 1/2 tsp Chopped ginger
  • 1/4 tsp Chopped garlic
  • a pinch Cumin seeds
  • a pinch Mustard seeds
  • 1 cup Whisked yogurt
  • Curry leaves
  • Salt

Instructions

  • Combine grated beetroot, sliced small onion, green chilli, curry leaves and salt. Add 1/2 cup water to this. Cover and cook, till beetroot is cooked 7-10 mins. Make sure to stir in between and add more water, if required.
  • Grind together coconut, chopped ginger & garlic, cumin and mustard seeds with 2-3 tbsp water to a smooth paste.
  • Add this paste to the cooked beetroot and mix well. Continue to cook for another 4-5 mins on low flame.
  • Remove the pan from fire and gradually add the whisked yogurt. Mix gently. If you want you can add a tempering of mustard seeds and curry leaves.

Notes

Make sure you remove the dish from fire before adding yogurt, otherwise it may curdle. Also, it's better to add room temp yogurt.