Beetroot pachadi

Beetroot pachadi

Tempered beetroot along with yogurt and coconut

Ingredients

  • 2 Dry Red Chilly
  • 1 Shallot (thinly sliced, for tempering)
  • Curry leaves
  • 1/2 teaspoon Mustard seeds
  • 1/2 Shallot
  • Ginger Small Piece (approx 1 cm)
  • 1 teaspoon Mustard Seeds
  • 1/8 teaspoon Jeera / Cumin powder
  • 2 Green chilly
  • 1/4 cup Coconut
  • Salt
  • 1 cup Yogurt
  • 1 Beet-root (shredded)
  • 1 teaspoon Cococnut oil

Instructions

  1. Grind coconut, green chilly, Jeera, Mustard seeds, ginger and shallot together to make a smooth paste.
  2. Stir fry beetroot with some salt till it is little tender.
  3. Add coconut paste and yogurt. Cook for 2 minutes.
  4. Temper with hot oil, fried mustard seeds, curry leaves, shallot and dry red chilly.
  5. Serve Beetroot pachadi along with rice.

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