INGREDIENTS:
Beetroot(grated) ------------------ 2 cups
Ginger(grated) -------------------- 1 1/2 tsp
Onion(medium) ------------------- 1 no (finely chopped)
Mustard seeds -------------------- 3/4 tsp
Curry leaves ---------------------- 1 sprig
Green chillies(split) ---------------- 2 nos
Curd - -----------------------------2 cups
Oil - 1 - ---------------------------2 tbsp
Salt ------------------------------- to taste
METHOD OF PREPARATION:
Beetroot(grated) ------------------ 2 cups
Onion(medium) ------------------- 1 no (finely chopped)
Mustard seeds -------------------- 3/4 tsp
Curry leaves ---------------------- 1 sprig
Green chillies(split) ---------------- 2 nos
Curd - -----------------------------2 cups
Oil - 1 - ---------------------------2 tbsp
Salt ------------------------------- to taste
METHOD OF PREPARATION:
- Heat a pan, add the grated beetroot, ginger and salt and fry, till the mixture is dry and beetroot is fully cooked.
- Switch off the flame and when it is cooled grind it.
- Now Heat oil in a pan.Splutter mustard seeds.
- Add onion and green chillies and saute the onions, till they become translucent.
- Now add these to the grinded beetroot.
- When the mixture has become slightly cool, add curd.
- You can adjust the consistency of Beetroot Pachadi by adding more curd.
- If you prefer the beetroot pachadi to have a thin consistency, you can use a mixture of buttermilk and curd.
- Serve Beetroot Pachadi hot with rice.