Give your winter meals a tasty spin and pair them with this heary south Indian beetroot pachadi
Ingredients
2 Beetroot1/2 cup Curd (Dahi / Yogurt)1/4 tsp Turmeric powder (Haldi)Salt , to taste
Ingredients
For Grinding:1/3 cup Fresh coconut , grated3 Dry Red Chilli1 inch Ginger1/2 tsp Mustard seeds (Rai/ Kadugu)1/2 tsp Cumin seeds (Jeera)
Ingredients
For Seasoning:1 teaspoon Oil1/2 tsp Mustard seeds (Rai/ Kadugu)5 Curry leaves1 Dry Red Chilli
Wash, peel the skin and grate the beetroot. Cook beetroot covered with little water, in a pressure cooker.
In a mixer, grind all the ingredients under “for grinding” into paste adding very little water.
Once the beetroot gets cooked, then add the grounded paste and turmeric powder.
Stir well, add salt and cook for few minutes until the raw smell of paste vanishes.
Let it cool, then whisk curd well and add it to the beetroot. Mix well.
Now heat oil in tadka pan, add mustard seeds, red chilli and curry leaves. Once it splutters add to the pachadi and stir until combined.