Saturday, 5 January 2013

Beetroot Pachadi

beetroot grated - 1 cup (100 gm)
fresh thick curd - 4 tbsp
to paste:
coconut grated - 2 -3 tbsp
green chilli - 2
mustard - quarter tsp
for tempering:
oil - 1 tbsp
urad dal & mustard  - each half tsp
dried red chilly - 1
curry leaves - few
 Steps to follow:
Wash and peel one small beetroot and grate it.Keep aside.
Paste the grated coconut,mustard seeds, green chilli with little water.

 Then heat oil in a pan, add urad dal & mustard seeds, when it splutters add dried chilli and curry leaves.
 Add grated beetroot stir and leave until it cooked well. Add little salt and mix well.

Pour the coconut paste to it, low the flame,stir well, let it boil for 1-2 minutes.
Add beaten fresh curd and mix well. Switch off the stove immediately.
Now the delicious beetroot pachadi is ready to serve.
Serve with hot  plain rice.

Sending this to Vimitha's Hearty and Healthy - Hudson -Canola Oil Give Away.

Check here for my Bhendi Pachadi.


Latha Madhusudhan said...

Luv the colour. Luv this pachadi.

divya said...

looks yummy n colorful...

Julie said...

healthy colorful pachadi!!
Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

kausers kitchen said...

Pachadi looks colorful and yummy...

PT said...

like its color..