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Wednesday, 19 September 2012

BEET ROOT PACHADI

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:
  1. Heat a pan, add the grated beetroot, ginger and salt and fry, till the mixture is dry and beetroot is fully cooked. 
  2. Switch off the flame and when it is cooled grind it.
  3. Now  Heat oil in a pan.Splutter mustard seeds. 
  4. Add onion and green chillies and saute the onions, till they become translucent.
  5. Now add these to the grinded beetroot.
  6. When the mixture has become slightly cool, add curd.  
  7. You can adjust the consistency of Beetroot Pachadi by adding more curd. 
  8. If you prefer the beetroot pachadi to have a thin consistency, you can use a mixture of buttermilk and curd.  
  9. Serve Beetroot Pachadi hot with rice.
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