Beetroot Pachidi

Ingredients

1 1/2 beetroot grated or chopped.

1 pinch powdered turmeric.

1/4 cup grated coconut.

1/2 inch ginger.

1/4 teaspoon cumin seeds

curry leaves as required.

1/4 cup yoghurt (curd).

salt as required.

3 green chili.

1/4 teaspoon mustard seeds.

2 teaspoon refined oil

METHOD: -

In a blender, add grated coconut, chillies, ginger, mustard seeds and cumin seeds. Grind the ingredients by adding water to form a smooth consistent mixture.

Chop or grate the beetroots in a small bowl. Then add the beetroot to a pan along with water and place it on medium flame. Let it boil for a while. Take another pan, add the grounded paste with boiled beetroot and desired amount of water as required.

Add turmeric and salt as per your taste and stir firmly. Let it simmer for a while. Add curd and cover with lid. Let the ingredients cook for a while. Meanwhile, in another pan heat 2 tablespoons of oil and add mustard seeds and allow the seeds to splutter and saute for a while. Then add the curry leaves saute for a while. Once done, add the spices to the beetroot mixture. Serve with some cooked rice, enjoy.