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Beetroot Pachadi

- recipe by Dahlia submitted on 09-21-2012

Beetroot - 1 ( Medium sized)
Turmeric powder - 1/4 tsp
Curd - 1/2 cup (beaten)
Salt - to taste 
Oil - 2 tblsp

To grind
Grated coconut - 3-4 tblsp
Mustard seeds - 1/4
Cumin seeds - 1/2 tsp
Green chillies - 2 nos

For Seasoning
Mustard seeds - 1/4
Curry leaves - 1 spring
Shallots - 2
Dry red chilly - 1
1. Wash, peel the beetroot and grate it.
2. Coarsely grind all the ingredients under 'To grind' and keep aside.
3. Take the grated beetroot in a pan, add required salt and cook for 5-10 minutes.
4. Add the coarsely ground paste to the beetroot. Mix it and cook for another 5 minutes.
5. Remove from gas and let it cool.
6. Add the beaten curd and mix.
7. Finally heat oil in a small pan and pop the mustard seeds and curry leaves. Add the chopped shallots and red chilli. Fry till the shallots turn golden brown.
8. Pour this seasoning on top of the beetroot. Enjoy with white rice.

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