Beetroot pachadi


Beetroot-2 small
Curry Leaves-1 string
Grated Coconut-1/2 of 1
Green Chilli-1
Mustard seeds-1/2tsp
Salt-to taste
Coconut Oil-1tbsp
Ginger- very small piece
Dry Red Chilli-2


Cut beetroot into medium size pieces and cook by  adding 1/4 cup of water and salt in medium flame.
If u r using a cooker 4 whistle is needed.
When cool ,take a blender and blend this cook beetroot for 1 sec .(coarsely )Now grind cumin seeds,1/4 tsp of mustard seeds ,green chilli, ginger ,2 no of curry leaves ,coconut and enough water to a smooth paste .
Add this ground paste to the cooked beetroot (ground ) and mix well.Allow to boil on low heat .
Now pour 1cup of thick curd to the blender and just blend  .
No need to make buttermilk consistency.
We just want to remove the lumps in the curd .
Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continuously.
Then remove from the heat .
Finally splutter mustard seeds,dry red chilly and curry leaves .
Add this to the curry and mix well.Cover with a lid for few minutes before serving .

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