Beetroot Pachadi

Yet another super duper easy and delicious kerala dish.....

Beetroot: 1large grated
Ginger: 1 inch chopped fine
Garlic: 2 slit
Green chillies: 3 slit
Turmeric Powder: 1/4 tsp
Salt: as required
Curds: 11/2 cups

To grind
Coconut grated: 3 tbsp
Mustard seeds: 1/4 tsp
Cumin: 1/2 tsp

To Temper
Mustard: 1/4 tsp
Dried Red Chilly: 2
Curry leaves; 1 sprig

Blend the to grind ingredients to a very smooth paste.
Mix the grated beetroot, ginger, garlic, greenchillies, turmeric, salt and cook this with 1/4 cup water.
When the beetroot is cooked and the water almost dry, add the ground paste.
Cook on a low flame for a few minutes and turn off the stove.
Add the beaten curd and mix properly.
Do the tadka and serve with rice. I love it with chappatis too.... ; )

1 comment:

  1. I am making veg Kerala lunch for my pregnant Texas friend. She is vegetarian and Gluten free. Either she will convert to a Keralite or be a follower of your blog!
    Thank you my dear.