BEETROOT PACHADI

 

 INGREDIENTS

   Beetroot 

  Grated coconut - 3 to 4 tbsp
  Green chilly - 1 or 2
  Cumin seeds - 1 tsp
  Thick curd - 1 small cup
  Salt to taste
  Fresh curry leaves
  Oil - 1 tsp
  Mustard - ¼ tsp
  Cumin - ½ tsp
  Red chilly - 1
  Chopped shallots - 1tbsp

PREPARATION

Wash, slice and peel off the skin of beetroot.
Grate it to fine shreds.

Add grated coconut, green chilly and cumin seeds to the blender.
Add little water and grind it to coarse paste.
Take the grated beetroot in a pan.

Add required salt and cook covered in low flame for 5 to 10 mins.
Now add the ground paste to the beetroot.
Mix it well and cook for another 5 mins.

Add thick curd and mix.
Heat oil in a small pan.

Season it with mustard, cumin seeds, chopped shallots, curry leaves and red chilly.
Saute till the shallots turn golden brown.
Pour this seasoning on top of the beetroot pachadi.
Enjoy with white rice.