Beetroot Pachadi Recipe

I made this pachadi the weekend after SJ posted hers here. The reason it took so long to see the light of day is because mine turned out a bit too watery. I used home-made plain yogurt that had turned slightly sour, which is good, but it was also a bit watery and not thick like store-bought one.

Bottom line is, it tasted good but didn't look very glam. And these days I am obsessed with making food look good. Please ignore the pictures on this one and try out the easy pachadi recipe when you have some beetroots lying around :)

Beetroot Pachadi Recipe
Serves: 2
Source: Masala Vade

What I Used:

1 cup grated beetroot
2-3 green chillies
1/3 cup coconut
1.5 tsp mustard seeds
1.5 cups curds or plain yogurt
Salt to taste

For tempering:

Oil - 1 tsp
Mustard seeds - a pinch
Curry leaves - a few

How I Made It:

1. Cook the grated beetroot with some water till soft.

2. Grind the coconut with the green chillies and mustard seeds into a smooth paste using 1/4 cup curds.

3. Add the above paste to the cooked and cooled beetroots. Add the rest of the curds and salt.

4. Heat oil for tempering in a pan and add the curry leaves and mustard seeds. When the mustard seeds start popping, add it to the pachadi. Mix well.