Beetroot pachadi

Beetroots are a rich source of nutrients and one should try and use them in daily diet. This was on my wish list for long. Flavorful and very healthy, it tastes great just the way it is or with rice too. Flavored with coconut, curry leaves and mustard seeds, it’s very satisfying. Try this recipe from South India. 

INGREDIENTS 

5 beetroots medium size 

1-1.5 cups yoghurt 

1/2 cup coconut grated( I used flakes) 

2 green chilies 

1 tsp mustard seeds

1/2 tsp cumin 

1 tbsp roughly chopped ginger 

Salt 

Curry leaves

2 tbsp oil 

1/2 tsp mustard seeds for tempering 

Chili powder optional 

METHOD

1. Boil the beetroots but keep it a little firm. Cook and chop into small pieces. Or grate through large grater. 

2. Put coconut, chilies. Ginger, cumin, mustard seeds and few curry leaves in a blender and grind to a paste. 

3. Heat the chopped beetroots and add paste. Cover and cook for 2-3 mins. Cool  

4. Add beaten yoghurt to this and keep aside. Add water if you like to adjust consistency. 

5. Heat oil, add mustard seeds. Let them splutter. Add chopped curry leaves. I added red chili powder for extra punch and color. Pour over the curry. Sir and relish with rice.